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Maultaschen Germany Swabia Region
Maultaschen
Maultaschen are traditional stuffed pasta from German cuisine, specifically from the Baden-Württemberg region. They are often described as a kind of ravioli, but bigger. Here is a basic recipe for Maultaschen:
Ingredients for the dough:
300g flour
3 eggs
1 pinch of salt
Ingredients for the stuffing:
200g ground meat (pork, beef, or a mixture)
1 onion, finely chopped
100g chopped spinach (optional)
100g mushrooms, chopped
1 egg
50g breadcrumbs
50ml of milk
Salt and pepper
Nutmeg (optional)
Instructions :
In a large bowl, mix the flour, eggs and salt until you have a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the stuffing. In a pan, brown the onion in a little oil until translucent. Add the minced meat and cook until nicely browned and crumbled. Add the chopped spinach and mushrooms, and cook until tender. Season with salt, pepper and nutmeg to taste. Let cool slightly.
In a bowl, mix the egg, breadcrumbs and milk. Add this mixture to the cooled stuffing and mix well.
On a lightly floured surface, roll out the dough using a rolling pin until it is quite thin.
Cut the dough into squares of approximately 10 cm on each side.
Place a spoonful of stuffing in the center of each square of dough.
Moisten the edges of each square with water and fold them in half to form triangles, pressing the edges firmly to seal.
Bring a large pot of salted water to a boil. Cook the Maultaschen for about 10 to 15 minutes, or until they rise to the surface.
Remove the Maultaschen from the water using a slotted spoon and serve them hot, with broth or simply pan-fried in butter with caramelized onions.
Maultaschen can be served as a main course with a sauce or as a starter with a salad. You can also vary them by changing the stuffing according to your preferences.
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Maultaschen
Maultaschen are traditional stuffed pasta from German cuisine, specifically from the Baden-Württemberg region. They are often described as a kind of ravioli, but bigger. Here is a basic recipe for Maultaschen:
Ingredients for the dough:
300g flour
3 eggs
1 pinch of salt
Ingredients for the stuffing:
200g ground meat (pork, beef, or a mixture)
1 onion, finely chopped
100g chopped spinach (optional)
100g mushrooms, chopped
1 egg
50g breadcrumbs
50ml of milk
Salt and pepper
Nutmeg (optional)
Instructions :
In a large bowl, mix the flour, eggs and salt until you have a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the stuffing. In a pan, brown the onion in a little oil until translucent. Add the minced meat and cook until nicely browned and crumbled. Add the chopped spinach and mushrooms, and cook until tender. Season with salt, pepper and nutmeg to taste. Let cool slightly.
In a bowl, mix the egg, breadcrumbs and milk. Add this mixture to the cooled stuffing and mix well.
On a lightly floured surface, roll out the dough using a rolling pin until it is quite thin.
Cut the dough into squares of approximately 10 cm on each side.
Place a spoonful of stuffing in the center of each square of dough.
Moisten the edges of each square with water and fold them in half to form triangles, pressing the edges firmly to seal.
Bring a large pot of salted water to a boil. Cook the Maultaschen for about 10 to 15 minutes, or until they rise to the surface.
Remove the Maultaschen from the water using a slotted spoon and serve them hot, with broth or simply pan-fried in butter with caramelized onions.
Maultaschen can be served as a main course with a sauce or as a starter with a salad. You can also vary them by changing the stuffing according to your preferences.