Maultaschen - Swabian Style German Ravioli

Step 1

Add all ingredients for the dough to a large bowl and knead until all ingredients are well combined and a smooth dough forms. You might need to adjust the water or flour amount depending on where you live and which flour you are using.

Step 2

Shape the dough to a flat rectangle, wrap in cling film and chill in the refrigerator.

Step 3

Thaw the spinach in a colander and then squeeze the excess water out. If the spinach appears to be cut only coarsely, you might want to chop it a bit finer.

Step 4

Soak the roll in cold water for about 10 minutes, then squeeze it well (preferably in a larger colander) and pull it into small pieces.

Step 5

In the meantime, peel the onion and garlic and finely chop it along with the parsley or wild garlic. Then sauté everything in butter until translucent.

Step 6

Remove the filling from the brats and discard the casings. Combine the meat with the egg and spices. Then add the spinach, roll, and sauteed vegetables, and knead everything well to a smooth consistency.

Step 7

Divide the dough into two pieces. Roll out the pasta dough on a lightly floured surface into a long, 6-inch-wide rectangle. Evenly spread half of the filling onto the dough. Then fold one third of the dough lengthwise towards the middle and repeat to have a 2-inch-wide folded dough sheet. Press gently to let the air escape. Repeat with the remaining dough and filling.

Step 8

Cut the folded dough sheet into 1-inch wide pieces.

Step 9

In a large pot bring the vegetable broth to a simmer, place the Maultaschen into it with a slotted spoon and allow to simmer on low heat for about 20 minutes. Remove with a slotted spoon and place them on a lightly oiled plate.