Entrees > Pasta > Germany > German Ravioli >
German Ravioli
Maultaschen
1 LB fresh spinach, blanched & chopped fine
2 TBS butter or vegetable oil
1/2 onion, minced
1 C ground beef
3 to 4 slices bread, soaked in milk or water
4 eggs, beaten
1/4 tsp. nutmeg
Salt & black pepper to taste
1 pkg. wonton wrappers (square or round)
1 egg, beaten with a little water
Beef or chicken broth (for serving)
1 TBS fresh chives, chopped (garnish)
Bring a cooking pot of water to boil; add spinach and blanch for one or two minutes. Drain spinach in a colander; squeeze out excess liquid. Chop spinach finely. Heat the butter or vegetable oil in a skillet over medium heat; sauté onions until translucent. Add ground beef and sauté until just cooked through, breaking into small pieces. Drain excess oil and allow meat to cool. In a bowl, mix together the spinach and ground beef. In another bowl, soak bread slices in milk or water. Drain bread and squeeze dry. Crumble bread into bowl with spinach-meat mixture; add the eggs, nutmeg, salt and black pepper. Mix or knead the filling to form a paste. Place one to two teaspoons of filling in the middle of a wonton wrapper; moisten edges with egg-water mixture. Fold wrapper in two; press down edges to seal. Repeat with remaining filling and wrappers. Place filled wrappers on a baking sheet to rest while bringing to boil water in a large cooking pot. Drop wrappers into boiling water; cook for about eight to ten minutes. Drain. Serve in a bowl of beef or chicken broth sprinkled with fresh-chopped chives.
Note: Maultaschen are also known as Swabian Pockets, a specialty in southwestern Germany. Traditional Maultaschen are made using homemade ravioli dough rather than wonton wrappers.
*Maultaschen image (C) Florian Schutz (2004). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Similar recipes:
Shish Barak (Iranian Ravioli)
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