Homemade Maultaschen
Ingredients
- 400 gWheat flour
- 5 pcEgg (whole)
- 1 tbspSunflower oil
- 400 gPork and beef stuffing
- 200 gSpinach (chopped and squeezed)
- 2 pcOnion (finely chopped)
- 100 gWhite bread (cubed and soaked in milk)
- 100 mlWhole milk
- 20 gParsley (chopped)
- 30 gSalted butter
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.5 LBeef stock
Method
Large rectangular ravioli with thin dough, revealing a green and meaty filling. Once poached, they float in a clear broth, topped with melting onions.
- 1
On the work surface, make a well with the flour. Add 4 eggs and the oil. Work the dough vigorously until it becomes elastic and smooth. Form a ball, wrap it, and let it rest for 30 minutes in the fridge.
- 2
Sauté half of the onions in butter without browning. In a mixing bowl, combine the meat, chopped spinach, squeezed bread, the last egg, parsley, and nutmeg. The filling must be homogeneous and compact.
- 3
Roll out the dough very thinly with a rolling pin or pasta machine. Place small mounds of filling at regular intervals. Fold the dough over, seal the edges with water, and cut into rectangles of about 8cm by 5cm.
- 4
Plunge the ravioli into the simmering broth. When they rise to the surface, cook for 8 minutes. Meanwhile, brown the rest of the onions in butter until they are translucent and glossy.
Frequently asked questions
How do you get this dish right?
- The dough should be thin enough that you can almost see through it; that's the secret to lightness.
- If the broth boils too hard, the ravioli might burst: maintain a constant simmer.
- The bread must be well-squeezed in your hands before being added to the filling to prevent it from being too wet.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in their broth. You can also freeze them flat before cooking.
