Feeling ambitious? I was a couple weeks ago...
Challenged to make maultaschen, a German spinach ravioli, I decided to accept with great pleasure and put my ambition to use. Years had gone by since I last made ravioli, so I decided to give it a go and practice my rolling skills.
The dish hails from the Schwaben (Swabian) region of Southern Germany. It's traditionally made with pork sausage and bacon; however, I'm allergic to pork (womp womp), so I made it with veal instead. Ground chicken or lamb would be another swell idea, if you're looking to do something off the beaten path.
Working with pasta has always been joyous for me, and I loved every minute as I made each individual morsel of maultaschen. My fingers were careful at work, beginning to end, from each delicate sheet of pasta to the last individual ravioli.
This recipe is certainly a timely process (2-3 hours), so you must be in it for the long haul with this recipe -unless done in stages. But rest assured, your stomach will be 100% satisfied. You'll be happy you embarked on this luscious food journey. Make the most of your day by having a friend/loved one help me. Preparing food is a lovely way to spend time with one another; do it with this recipe.
maultaschen, German ravioli
FOR the PASTA DOUGH [makes ~1 pound]
2 cups all-purpose flour
3 large eggs, beaten
1 Tbsp olive oil
1 tsp kosher salt
FOR the FILLING
1 oz. stale piece of bread
14 oz frozen spinach leaves, thawed
1 medium yellow onion, finely chopped
1 1/2 cup parsley, finely chopped
2 Tbsp marjoram, fresh [use half if dried]
2 tsp. mustard powder
14 oz. ground veal 3 Tbsp Greek yogurt
1/4 tsp. nutmeg, ground [freshly grated if possible]
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 Tbsp butter
2 medium onions
8 cups chicken or vegetables broth
parsley to garnish
1) Dough Prep: In a stand mixer, place all-purpose flour in a bowl and make a well to put remaining ingredients in the center and combine with a fork. When it begins to clump together and forms a dough, fit a dough hook to the stand mixer. Allow to mix until the dough is smooth and elastic, about 10 minutes. Cover with plastic and allow to rest for at least 30 minutes.
[If making pasta by hand, without a stand mixer, use a bowl and knead with hands for 10 minutes.]
2) Filling Prep: combine all filling ingredients while the dough is resting and set aside.
3) When pasta dough is ready to be rolled, roll to 1/8" [number 5 or 6 if using a pasta roller]. You should have a sheet about 12" by 18" if using 1/3 the dough at a time to roll. You can use a ravioli maker/mold to help with the next step, but I prefer a more rustic look and eye-balled measurements.
4) Score the dough lengthwise and five perpendicular cuts to make a dozen rectangles.
5) Place 1 1/2 Tbsp filling on each rectangle and fold the rectangle over and pinch the sides to close.
6) Repeat with remaining dough.
7) Bring a large pot of salted water to a boil. Depending on the size of the pot, you'll want to work in batches of 6-8 maultaschen at a time. Put into boiling water and cook for 12 minutes or when the ravioli rises to the top. Use a slotted spoon to remove from water.
8) As the ravioli are cooking, heat the butter and sauté the onions until translucent, then add the chicken broth and keep warm.
9) When the maultaschen are cooked, simply put them into the broth.
10) To serve: place maultaschen in a bowl, ladle broth and onions, and top with chopped parsley.