Meat & Spinach Filled German Maultaschen Pasta
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Maultaschen are kind of funny.. they literally translate to “mouth bags” from German and I have no idea what that is supposed to mean! The important part is that they’re super tasty, and while it does take some patience to make your own pasta, it’s definitely so worth it (and although I don’t think my twin sister has ever made her own pasta – other than Spätzle maybe – I am sure she would agree if she tasted these!).
For the filling, I used ground veal, ground beef, ground pork, bacon, spinach and a couple of other goodies! They can be served either in a broth (I made a quick vegetable one from carrots, onions and celery), or sautéed in butter and topped with some roasted onions and or other veggies! Are you hungry for some German goodness yet?
I’ll Take a Glass of Riesling with that!
If you’re not a Riesling fan yet, you haven’t tried the ones on the dryer side that I love so much! Riesling is Germany’s signature grape and it’s what grows in my hometown Trier and the surrounding Mosel river and along the Rhein river. Unfortunately many Americans have never tried a dry Riesling, and in my opinion, they haven’t lived. So next time you’re out at the liquor store, make sure to pick up a bottle of Affentaler Riesling(make sure to check here for availability in your area!), which is very nicely balanced, crisp and fruity, just the way I love my Rieslings! It pairs wonderfully with the Maultaschen, cleansing your palate in between those generous bites of meaty pasta!
Rhubarb Streusel Cake Up Next!
Had enough Maultaschen talk? If you try out this recipe, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! Next week I will share one of my mom’s favorite cakes: Rhubarb Streusel Cake – perfect in the afternoon with a latte macchiato!
Ingredients for about 6 servings:
- 2 c (250 g) flour
- 2 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- 1 Tbsp water
- 7 oz (200 g) ground veal
- 7 oz (200 g) ground beef
- 7 oz (200 g) ground pork
- 5 oz (150 g) diced up bacon
- 1 onion
- 5 oz (150 g) frozen spinach
- 2 Tbsp fresh parsley
- 1 hard roll
- 1 egg
- salt, pepper, nutmeg to taste
- Sift together flour and salt onto a work surface. Whisk together eggs, oil and water and quickly knead into flour to create a pasta dough. Cover with plastic wrap and let rest for at least 30 minutes.
- Peel and small dice the onion. Sautee in a nonstick skillet with bacon (no need to add oil or butter) until pretty crispy. Add in parsley and sautée for another 2 minutes. Remove from stove and let coo.
Thaw the spinach and finely chop it. Medium dice the roll and soak in a little bit of milk. In a bowl, add together all the ground meats, the sautéed bacon and onions, spinach and egg and mix by hand for a few minutes. Season with salt, pepper and nutmeg. If the mixture is too wet, add some breadcrumbs.
- Now it’s time to make your pasta! Using a sheet pasta roller, make sheets with thickness “6.” You can use a ravioli press if you would like or fill the pasta by hand. If you’re filling by hand, spread out the pasta sheet, then using a decorating bag with no tip, but simply the end cut off, press the meat filling in one strip onto the pasta sheet, brush the ends with egg, then roll the pasta longwise. Using a cooking spoon, make an indention at about every 3 inches, cut them and pinch the ends together with your fingertips.
Bring a pot of water to a soft boil and add the pasta for 5 to 10 minutes. Serve in a broth or sauté with butter, then top with roasted onions and eat with a green salad. If you can’t finish them all, they freeze very nicely as well.
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