German Pasta Pillows Maultaschen
German Pasta Pillows Maultaschen is also known as German Ravioli or Swabian Ravioli. This homemade pasta is filled with a mixture of spinach, bratwurst, ground beef, bread, onions, eggs, and spices. The Pasta Pillows can be served as a main dish or as an appetizer. Adding a side dish consisting of roasted chanterelles and creates an outstanding meal.
The ingredients in this recipe will make about 24-30 German Pasta Pillows Maultaschen, depending on the thickness of rolled dough. There are several ways to shape the Maultaschen. I used a ravioli press (3 inches in diameter).
Ingredients for pasta dough of German Pasta Pillows Maultaschen:
- 400 g (14.1 oz) of all-purpose flour
- 3 eggs Jumbo
- 1 teaspoon of salt
- 50 ml – 60 ml (1.7 oz – 2.0 oz) of lukewarm water
Ingredients of filling for German Pasta Pillows Maultaschen:
- 125 g (4.4 oz) of ground beef
- 125 g (4.4 oz) of bratwurst
- 125 g (4.4 oz) of spinach
- 1 egg XL
- 100 g (3.52 oz) of diced onions
- ½ French roll OR French bread in the size of a roll
- ¼ cup of chopped parsley
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ½ teaspoon of ground nutmeg
- 1 tablespoon of sour cream
- 1 tablespoon of sunflower oil
Preparation of dough for German Pasta Pillows Maultaschen:
Beat the eggs and salt with a wooden spoon. Add in the flour little by little and start mixing it with a handheld mixer using the dough hooks. Slowly add the water while kneading the dough. If the dough is still too dry, carefully add a little more water. The dough should be elastic and smooth. Cover the dough with cellophane wrap and let it rest for about 30 minutes. In the meantime prepare the filling for the Pasta Pillows.
Preparation of filling:
Bring a large saucepan of water to a boil. Add in the washed spinach and blanch it (meaning, cook it for just a minute). Pour the spinach into a sieve (strainer) to drain and dry with a paper kitchen towel. Chop the spinach very finely with a knife or use a food chopper.
Heat up the oil in a pan and fry the diced onions until transparent. Add in the spinach and mix the ingredients together. Add in the sour cream and stir until the cream has dissolved. Remove from your stove top and pour the contents into a bowl.
Soak the roll in lukewarm water and wring it out. Wash the parsley and dry it with a paper kitchen towel. Chop it with a knife or use a food chopper. Remove the skin from the bratwurst. Add the ground beef meat, bratwurst, egg, parsley, nutmeg, pepper, and salt to the spinach mix. Spread pieces of the roll/bread on top and mix all ingredients together until you have reached a nice and even consistency.
Filling the Pasta Pillows:
Roll the dough very thinly (about 3 mm) onto your work surface. Cut circles with the backside of a ravioli press.
Place the circles on the front of the press. Fill the center with about one heaping teaspoon of the spinach filling (see pictures below) and close the pocket while pressing the two halves of the press together to seal the pasta. Repeat until all of the dough is used.
Finishing of the German Pasta Pillows Maultaschen:
There are three possible ways to finish your Maultaschen.
Option 1: Heat up two liters (8.45 cups) of water and dissolve about 4–4 ½cubes of Knorr Beef Bouillon in it. Bring to a boil. Add in the Maultaschen and turn down the heat. Let the Maultaschen simmer for about 15–20 minutes or until they float to the surface.
Option 2: Bring two liters (8.45 cups) of Beef Broth to a boil. Add in the Maultaschen and turn the heat back. Let them simmer for about 15 – 20 minutes or until they float to the surface.
Option 3: Make a broth from scratch, see instructions below.
Ingredients for the soup:
- 2 liters (8.45 cups) of water
- 1000 g (2.2 lbs) of beef chuck short ribs OR beef marrow bones OR beef bones with a little meat (I used the short ribs)
- 150 g (5.29 oz) of carrots
- 150 g (5.29 oz) of leeks
- 250 g (8.8 oz) of onions
- 60 g (2.1 oz) of celery
- 2 tablespoons of vegetable oil
- 2 tablespoons of apple cider vinegar
- 1 Knorr bouillion cube
- chives for garnish
Preparation of soup for German Pasta Pillows Maultaschen:
Rinse and dry the short ribs. Sprinkle with salt and pepper. In a large saucepan, heat up the oil. Cook the meat on all sides until browned. Remove the meat and place it on a plate. Peel and cut the onions into strips and fry them in the saucepan until transparent. Peel the carrots. Wash the leeks by cutting them first lengthwise, so that you can clean in between the leaves. Peel the celery knob. Cut the vegetables into large pieces and add them to the onions. Mix thoroughly.
Fill the saucepan with 2 liters (8.45 cups) of water, add two tablespoons of vinegar, and crumble the cube of bouillon in it. Place the meat back into the soup and cover. Bring to a boil and let it simmer on medium and medium-high heat for about two hours. Make sure to check on the soup regularly and refill any evaporated water.
Remove the soup from the stove top and take the meat out. Pass the soup through a sieve or a food mill. You should have about 2 liters (8.45 cups) of broth (add water, if necessary). Bring the soup back to a boil. Add the Maultaschen into the boiling soup. Turn the heat down and let the ravioli simmer for about 15 minutes, or until they float to the surface. Season the soup with some salt and pepper to your liking. Garnish with some chives cut into small rolls.
The Maultaschen can be served with a side dish of roasted onions or roasted onions with chanterelle mushrooms (Pfifferlingen) and potato salad.
Ingredients for side dish:
- 400 g (14.1 oz) of onions
- 300 g (10.58 oz) of chanterelles (Pfifferlinge)
- 1 l (33.81 oz) of water
- 4 tablespoons of apple cider vinegar
- 2 tablespoons of sunflower oil
Preparation of onions and chanterelles side dish:
Fill a bowl with the water and vinegar. Place the chanterelles in the water and let them soak for about 30 minutes. (This will allow any loose parts and dirt to come off.) Remove from water, rinse, and dry with a paper kitchen towel. Heat the oil. Cut the onions into strips and fry them on high heat, while constantly stirring until they start to turn slightly brown. Add in the mushrooms and mix the ingredients together.
Turn the heat down to between medium and medium-high. Stir from time to time. After about 8 minutes of sautéing, season the mixture with salt and pepper to your liking.