Swabian Ravioli

5 from 6 votes
Prep Time 30 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 313 kcal



  • 1 Pc. Egg size M
  • 120 g Flour (double handle)
  • 15 g Durum wheat semolina
  • Salt


  • 150 g Mixed minced meat
  • 100 g Bratwurst meat
  • 20 g Leaf parsley, finely chopped
  • 100 g Onion cubes
  • 40 g Old Bun
  • 100 g Baby spinach
  • 1 Pc. Egg
  • 5 g Dried marjoram
  • 1 tablespoon Breadcrumbs if necessary
  • 10 g Butter
  • Salt
  • Pepper
  • Freshly grated nutmeg
  • Beef soup with a filler
  • Fresh chives, cut into rings


  • 100 g Onion rings
  • 30 g Butter
  • Salt



  • Whisk the egg with 1 tablespoon of water and water and process 100 g of flour, semolina and salt into a dough. Spread the rest of the flour on a work surface and knead the dough vigorously. Cover and let rest for 1/2 hour.


  • Soak the rolls and then squeeze them out firmly. Wash the spinach and spin dry. Sauté in butter with onions and parsley for 2 minutes. Season well with salt, pepper, marjoram and nutmeg. To let it cool down. Process together with the picked bun, minced meat, sausage meat, egg and breadcrumbs to a smooth mass. Season to taste with salt and pepper. Chill for 10 minutes.
  • Divide the dough into two portions. Roll out on a floured work surface about 2 mm thin on 40x30 cm. Place on a clean kitchen towel and spread over half of the filling. Roll up the dough from the long side using the cloth. Use a wooden spoon handle to divide into 4 equally sized pockets and then cut through at the seam. Repeat process. Put the Maultaschen in boiling salted water. Reduce the heat and let it simmer for about 10 minutes.
  • In the meantime, heat the beef soup. Cook the onions in butter until golden brown and season with salt.
  • Put gourd pockets in deep plates. Pour the soup over them. Sprinkle with chives and pour the onion melt on the Maultaschen.


Serving: 100gCalories: 313kcalCarbohydrates: 24.3gProtein: 12.5gFat: 18.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Habanero – Mango – Lemon – Sauce

Filled Zucchini Oriental