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Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, schwäbisch maultaschen (big, fat german "ravioli"). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Schwäbisch Maultaschen (Big, Fat German "Ravioli") is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Schwäbisch Maultaschen (Big, Fat German "Ravioli") is something which I’ve loved my entire life. They are fine and they look fantastic.

Maultaschen are a southern German variation on ravioli and are typically filled with meat, spinach, and parsley. They're a Swabian classic, and apart from the Maultaschen are bigger than their Italian relatives, and according to Uli, the pasta should be thin and the filling generous. We had dinner with Maultaschen: these are typical German big ravioli stuffed with spinaches, cheese, mozzarella, tomatoes or with minced meat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have schwäbisch maultaschen (big, fat german "ravioli") using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. Take noodle dough -
2. Take 250 g Flour (2 cups)
3. Get 2 Eggs
4. Prepare 4-6 Tbsp water
5. Get 1/2 tsp Salt
6. Prepare filling -
7. Make ready 150 g Ground beef or pork/beef mix
8. Get 1 bunch Fresh spinach (around 150-170g)
9. Get 1 Egg
10. Prepare 3/4 cup Breadcrumbs
11. Get 1 medium onion, finely minced
12. Make ready to taste Salt & pepper
13. Prepare 1/2-1 tsp Nutmeg
14. Make ready other -
15. Take 2 liters Chicken or other soup broth
16. Make ready Parsley, to garnish

Download high-quality German ravioli Maultaschen spinach meat close on images, illustrations and vectors perfectly priced to fit your projects budget. German ravioli Maultaschen with spinach and meat close up on a plate. Maultaschen are a traditional German dish from the Swabian region, much like our knoephla dumplings. I already described it as a German ravioli and it is exactly that.

Instructions to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"):

1. DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes.
2. FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well).
3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.
4. METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
5. Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling.
6. Place on a floured tray or plate until all maultaschen are finished.
7. METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly.
8. Roll up into a long roll. Seal the end with a little water.
9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.
10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.
11. Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen.
12. Cut the pressed area with a knife or pasta cutter.
13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
14. Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth.
15. Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley.

It differs from the raviolis that we might recognize in a few ways. German ravioli Maultaschen with spinach and meat close up. horizontal Maultaschen - swabian filled pasta ravioli. Fried Swabian ravioli Frying Swabian ravioli Fried Swabian ravioli so-calledMaultaschen with meat filling Filled Ravioli Maultaschen isolated on white background. Maultaschen (Swabian Pockets) recipe: Try this Maultaschen (Swabian Pockets) recipe, or contribute your own. In fact, as indicated earlier, I suspect that Maultaschen would have very good chances in a four-way interna- tional competition with ravioli, won tons, and pirogi for the champion- ship of the.

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