What looks like a larger version of ravioli, but is waaaaaay more tasty, is called 'Schwäbische Maultaschen' (Origin: Swabia, Germany). I would like to share this recipe with you because it is one of my favourite dishes in the world! But let's take a minute to go back to where it all started....
Where does it come from?
My grandparents told me the following story (don't worry, I double-checked with Wikipedia so we are good to go with this one!): During lent, some monks in an abbey in a fairly small town called 'Maulbronn' were struggling to go without meat (which they had to give up to prove to God that they were good Christians). Obviously, they had the disadvantage of not being able to cheat as easily as we do today, so they had to come up with some more creative ideas. The result was 'Maultaschen', otherwise called 'Herrgottshbscheißerie' ('Cheating on God') - this second name arose because they monks argued that God would not be able to see the meat in the pasta dough. Now, I really don't know where the idea that German's are not funny comes from...
How can I make this yummy dish?
They are actually quite simple to make and, again thanks to my grandma, I can give you an original Swabian recipe which is guaranteed to impress your friends and family!
All you need is:
Now place the pasta dough on the table (or anywhere else you can find a flat space), place the mix in the middle of the dough (make sure you leave a margin of dough around the mixture, otherwise it will get messy) and fold the dough into the middle (see step 1 in the image).
The easiest way to cut the dough is to place it on a plate and then slice it with a sharp knife. Place a couple of 'Maultaschen' (the pieces you have just cut) in hot, but not boiling, salted water for about 10 minutes.
Congratulations you have now made your very own Schwäbische Maultaschen! You can either fry them, with or without scrambled egg, in a pan or you can eat them with vegetable stock as a soup. Alternatively, you can make lasagne with them as well.
Maultaschen are traditionally eaten with salad or potato salad (cook potatoes and make a dressing with broth, oil, vinegar, mustard and salt).
For a vegetarian option, you can just use: