Swabian Maultaschen

Ingredients for 10 servings:

• 500 g pasta dough from the refrigerated section or homemade
• 1 kg minced meat
• 500 g spinach
• 3 eggs
• 200 g breadcrumbs
• 1 tbsp pepper
• 1 ½ tsp salt
• 1 handful of parsley
• 2 onions
• 1 pinch of nutmeg
• 1 garlic clove(s)
• 1 tbsp paprika powder, sweet

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Sauté the finely chopped onions and garlic with the spinach. Let everything cool, then mix with the remaining ingredients. This is best done by hand. Roll out the pasta dough and spread the meat mixture evenly over the entire dough. Leave 1.5 cm of free space at the edges. Brush the exposed edge with water two or three times with a brush until the dough looks cloudy and milky. Now fold the dough lengthwise slightly over halfway across the width. This will prevent the “glue” from touching the edge of the Maultaschen. Massage out any trapped air and fold the dough over from the other side. Smooth the seams by hand. Then, using a wooden spoon handle and gently twisting, “pinch” individual Maultaschen. If the dough tears a little while pinching, it’s okay; it won’t leak. Use a very sharp knife or pastry wheel to separate the “pinch” areas. Place the finished Maultaschen in boiling water and let them stand for about 10 minutes, but do not boil. The specified amount is enough for about 22 Maultaschen. We usually use two per person. Tip from a master butcher: The filling should be at least three times the weight of the dough.