Beefmakers Maultaschen

Ingredients for 10 servings:

• 2 ½ kg beef (beef underleg)
• 2 kg sausage meat (coarse meatloaf)
• 500 g spinach, fresh
• 250 g flat-leaf parsley
• 250 g chard, colorful
• 4 tbsp Café de Paris (spice)
• 2 m.-sized onion(s)
• 6 tbsp spice(s) (Baden-BBQ)
• 3 tbsp salt
• 1 tbsp pepper
• 4 kg pasta dough, e.g. B. from Schmidt

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Remove any coarse tendons and silver skin from the meat and cut into pieces suitable for a meat grinder. Wash the spinach, parsley, and chard and spin dry until slightly damp. Cut the onion, without the skin, into larger pieces. Run all ingredients through the grinder (twice). Mix the ground ingredients and season to taste (test a small dumpling in vegetable or meat broth), and season again if necessary. Lay out the pasta dough, spread the mixture on top, and form Maultaschen (ravioli). Cook in the broth, not boiling, until the Maultaschen float to the top. Don’t add too many at once, or they’ll stick together. The quantities can vary depending on your taste, time, and desire. You can also use wild boar or other types of meat.