Schwäbische Maultaschen


Maultaschen are savory stuffed dough pockets from Swabia, filled with minced meat and spinach. Maultaschen can be served in soup, blanched or fried.

2 cups flour
3 eggs
1/2 tbsp. salt
1 tbsp. olive oil
Sift flour, add salt, eggs and 1 tablespoon of olive oil. Mix a dough.
Once the dough pulls together, knead it on a lightly floured surface until smooth and non sticky. Wrap it in kitchen foil and let it rest for about half an hour.
To prepare the filling, mix the minced meat with finely chopped onions, spinach, parsley and egg. Season with salt, freshly ground black pepper, nutmeg and mint. Add 3 tablespoons of olive oil and stir well.

Divide the dough into two or three parts, so that it is easily handled. Roll each one of them into a thin layer. If you have a pasta machine - use it.
Roll out the dough to a ravioli thickness and mark the size of the pockets.
Place filling in the middle of each circle, coat the edges with olive oil, and covered with the rest of the dough.

Press firmly with fingers to free the excess air out and glue the two layers of dough tightly to each other.
Cut out the pockets with the cookie cutter.
Place them on a dusted with flour, cotton, kitchen towel. Cover them, so they do not dry out.