Gefuellte Maultaschen
(Filled German Ravioli) Recipe

Origin: Germany Period: Traditional

Ingredients:

For the Pasta:
250g flour
2 eggs
salt, to taste
4 tbsp to 5 tbsp water

For the Filling:
500g smoked meat
1 kaiser-type roll, cubed and fried
1 bunch finely-chopped spring onion greens
1 pancake, diced
salt and frshly-ground black pepper, to taste
1 egg white (for sealing edges)

Gefuellte Maultaschen
(Filled German Ravioli) Preparation:

Method:

Add the smoked meat to a pan, cover with water then bring to a simmer. Cover the pan and cook for 40 minutes. Take off the heat and drain the meat (reserve the stock). Set aside to cool then dice the meat.

Prepare a dough by combining the four, eggs and salt in a bowl. Add just enough water to bring the mixture together as a stiff pasta dough. Immediately turn the dough onto a lightly-floured work surface then knead until smooth and elastic before rolling out very thinly. Cut into 12cm squares then set aside, covered with clingfilm (plastic wrap).

To make the filling combine the meat, fried bread roll, onion greens and diced pancake in a bowl. Season to taste with salt and black pepper then toss to combine. Place a heaped tablespoon of the filling in the centre of each square of dough then brush the edges of the dough with the egg white before folding the dough over to form a triangle. Seal the edges of the dough by pressing firmly between your finger and thumb.

Bring a pan of salted water to a very gentle simmer and allow to cook for 5 minutes, turning the pasta over half-way through. Meanwhile, bring the reserved meat stock to a boil and season to taste (you may wish to add a sprig of thyme and a bayleaf). Transfer the broth to a serving bowl then, with a slotted spoon, carefully drain the Maultaschen and transfer to the broth. Serve hot.

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