Entree: Germany – Swabia – Maultaschen (Large filled Swabian pasta pockets typically stuffed with meat, spinach, herbs, and breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- For the pasta dough:
- 3 cups (375 g) all-purpose flour
- 3 large eggs, approx. 5.3 oz (150 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) salt
- For the filling:
- 1 lb (454 g) ground meat (mix of pork and beef preferred) (such as ground pork and beef)
- 10 oz (285 g) fresh spinach, washed and coarsely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 slices (approx. 1 oz / 28 g) stale bread, soaked in 1/4 cup (60 ml) milk and squeezed dry
- 2 large eggs, approx. 3.5 oz (100 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- For cooking and serving:
- 6 cups (1.4 L) beef or vegetable broth for simmering
- 2 tbsp (30 g) butter (for finishing, optional)
- 1 small onion, thinly sliced and sautéed in butter for garnish (optional)

Instructions

1. Make the dough: on a work surface mound the flour and make a well. Crack in the 3 eggs, add olive oil and salt, and gradually incorporate flour until a firm dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes at room temperature.
2. Prepare filling: blanch chopped spinach in boiling water 1–2 minutes until wilted, drain and squeeze out excess liquid; chop finely if needed. In a skillet, sauté the chopped onion in a little oil until translucent; cool slightly.
3. In a bowl combine ground meat, squeezed bread, sautéed onion, minced garlic, cooked spinach, 2 eggs, parsley, nutmeg, salt, and pepper. Mix thoroughly until cohesive.
4. Roll out dough thinly (about 1/16 inch / 2 mm) on a floured surface. Cut into rectangles roughly 4x6 inches (10x15 cm).
5. Place 1–2 heaping tablespoons of filling on one half of each rectangle, leaving a border. Brush edges with a little water or beaten egg, fold over to enclose, press and crimp edges firmly to seal. Trim if desired to form neat pockets.
6. Bring the broth to a gentle simmer in a wide pot. Cook maultaschen in batches, laying them gently into the simmering broth, for 10–12 minutes until they float and are cooked through.
7. Serve immediately in clear broth as a soup, or drain and finish by melting butter in a skillet and gently pan-frying cooked maultaschen until lightly browned. Top with sautéed onions if desired.
8. Leftovers can be refrigerated and reheated in broth or sliced and pan-fried; they also freeze well before cooking.