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Maultaschen — the name roughly means 'muzzle pockets' — are Swabia's answer to ravioli: large pasta squares filled with a mixture of minced meat, spinach, onion, breadcrumbs, and marjoram, sealed, and either simmered in broth or pan-fried in butter. The dish is officially a Protected Geographical Indication (PGI) and can only be called Maultaschen Schwäbische Art if made in Baden-Württemberg. The legend — almost certainly invented but too good not to repeat — is that monks at Maulbronn monastery created them to hide meat inside pasta during Lent, concealing it from God's view. The broth version, served swimming in Swabian beef broth with sliced chives, is the traditional way; the pan-fried version (geschmälzt) with caramelized onion on top is the leftover version eaten the next day.
In a large bowl, mix the flour and salt.
Create a well in the center and add the eggs and water. Mix until the dough comes together.
Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
Cover with a damp cloth and let rest for 30 minutes.
Heat the vegetable oil in a skillet over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes.
Add the ground pork and beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.
In a large bowl, combine the cooked meat mixture with chopped spinach, breadcrumbs, grated Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix well.
Roll out the dough on a floured surface to about 1/8-inch thickness.
Cut the dough into squares or rectangles (about 4x4 inches).
Place a spoonful of filling in the center of each square.
Fold the dough over the filling to form a rectangle or square shape, sealing the edges by pressing with a fork or your fingers.
Bring a large pot of salted water to a boil.
Gently drop the Maultaschen into the boiling water and cook for about 10-15 minutes, or until they float and are cooked through.
Remove with a slotted spoon and drain.
Maultaschen can be served with a variety of accompaniments, such as sautéed onions, melted butter, or a simple broth.
They can also be pan-fried for added texture.
Swabian filled pasta pockets made with a meat-spinach-herb filling. Maultaschen is a Protected Geographical Indication (PGI) in Europe — only pasta made and assembled in Baden-Württemberg can legally use the full name Maultaschen Schwäbische Art.
Swabia, Baden-Württemberg, Germany. A folk legend (likely invented for marketing but too good not to repeat) attributes them to monks at Maulbronn monastery, who allegedly created them to hide meat inside pasta during Lent, concealing it from God's view. No historical evidence supports this, but the story is more memorable than the truth.
Pasta dough (egg-based flour and water), ground pork or beef, cooked spinach, breadcrumbs, onion, marjoram, and nutmeg. Traditional Swabian recipes use Fleischbrühe (meat broth) to cook them, though they can be pan-fried as well.
Seal the edges firmly with egg wash or water under pressure — Maultaschen that open in the broth lose their filling and become a soup accident. The sealed pocket is what makes them Maultaschen, not just noodles with meat stirred in.
Simmered in beef broth with chives (traditional and most authentic); pan-fried with caramelized onion on top (the next-day leftover version); Trollinger or Lemberger red wine from Württemberg. In Swabia, they may be served with a small salad and bread alongside.