🇩🇪 Germany · Food
Maultaschen (Swabian Filled Pasta Pockets)
By eatmundo · July 6, 2026
Maultaschen are a beloved Swabian specialty, often referred to as 'German ravioli.' These large, savory pasta pockets are traditionally filled with a delicious mixture of minced meat, spinach, smoked ham, and spices, then either simmered in broth or pan-fried until golden.
Ingredients
check them off as you prepareHow to Make It
- 1
On a clean work surface, mound 300g all-purpose flour, make a well in the center, and crack in 2 large eggs. Gradually incorporate the flour, adding about 50-70ml lukewarm water, kneading for 10-15 minutes until you have a smooth, elastic dough. Wrap in plastic wrap and let it rest for 30 minutes at room temperature – this helps the gluten relax for easier rolling.
- 2
Prepare the filling (Part 1): Squeeze 200g cooked spinach (or fresh blanched) very dry and chop finely. In a pan, sauté 1 finely diced small onion in a touch of oil until translucent, about 5 minutes, ensuring it's soft but not browned.
- 3
Prepare the filling (Part 2): In a large bowl, combine 250g ground beef (or mixed pork/beef), the sautéed onion, 100g finely diced smoked ham (or bacon), 50g breadcrumbs, 2 tablespoons chopped fresh parsley, 1 egg, and a generous pinch of nutmeg, salt, and black pepper. Mix thoroughly until well combined.
- 4
Assemble Maultaschen: Roll out the rested dough very thinly (about 1-2mm thick) into a large rectangle (approx. 40x50cm). Spread the meat and spinach filling evenly over one half of the dough rectangle, leaving a 1-2cm border along the edges.
- 5
Fold the other half of the dough over the filling, pressing down firmly to seal the edges and remove any air pockets. Using a knife or pastry wheel, cut the large rectangle into smaller individual rectangles, about 8x10cm each, ensuring each piece is fully sealed. You can also pinch the edges further with a fork for extra security.
- 6
Cook Maultaschen: Bring a large pot of salted water or beef broth to a gentle simmer. Carefully drop the Maultaschen into the simmering liquid (don't overcrowd the pot) and poach for 10-12 minutes, until they float to the surface and are tender. Remove with a slotted spoon.
- 7
Serve or Fry: Maultaschen are often served simply in a clear beef broth, garnished with fresh chives. Alternatively, for a 'geröstet' (roasted) version, slice them and pan-fry in 2 tablespoons of butter until golden brown, about 3-4 minutes per side, often with additional sautéed onions.
Frequently Asked Questions
What type of ground meat is traditionally used for Maultaschen, and can I substitute it?+
Traditionally, Maultaschen often use a mix of ground pork and beef, or sometimes just pork. You can use lean ground beef for a lighter version, but a bit of fat adds flavor and moisture.
Is it necessary to squeeze excess water from the spinach before adding it to the filling?+
Yes, it is crucial to thoroughly squeeze out all excess water from cooked spinach. This prevents the filling from becoming too wet, which could make the dough soggy or difficult to seal.
How thin should the pasta dough be rolled for Maultaschen?+
Roll the dough very thin, ideally to about 1-2mm (1/16 inch) thick, similar to fresh lasagna sheets. This ensures a delicate pasta wrapper that cooks quickly and doesn't overwhelm the filling.
How long should I cook Maultaschen, and how do I know they are done?+
Boil Maultaschen gently in simmering beef broth or salted water for about 10-15 minutes, depending on their size. They are done when they float to the surface and the pasta is tender to the bite, without being mushy.
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