Every great culture has ravioli – the Schwabian culture is no different. Known as Maultaschen, these little pockets of gold are one of the things we miss most from living in Stuttgart.
A year later and Family Day weekend was upon us. What to do? As a family, we decided to make this simple pork ravioli recipe with a few key ingredients that are so easy to find.
So here it goes. It is super easy, although it does take time. However, this hearty and delicious recipe is sure worth it to try.
Hearty Pork Ravioli Recipe
- 250 grams all purpose flour (plain flour Australia and UK)
- 3 medium egg
- 1 medium egg white
- 1 medium yellow onion
- 1 tbsp butter
- 100 grams spinach - frozen
- ½ bundle parsley
- 100 grams ground pork (minced pork)
- 3 tablespoons bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon nutmeg
- ¾ litre beef stock (beef broth or beef bouillon)
- Mix flour, 2 eggs, 1/2 teaspoon salt, and 4 tablespoons cold water. Mix with the dough hooks on a hand mixer or mix by hand with a Danish dough whisk.
- Knead the dough with your hands until smooth, wrap in plastic wrap and let rest for 1/2 hour.
- Dice onion and sauté in butter for 5 minutes on medium heat. Add spinach, letting it thaw in the pan. When thawed, drain excess water from the mixture.
- Chop parsley, adding half to the spinach and saving the other half for later. Now mix together the onion, spinach, and parsley mixture to the ground pork along with the bread crumbs, 1 egg, a pinch of salt, pepper and nutmeg. Place to the side.
- Remove the dough from the plastic wrap, and flour the surface (a wood board or marble countertop both work equally well). Roll out the dough as thin as you can in a square (approximately 40cm or 15 inches square).
- Use a knife to make 25 squares that are 4 x 4 centimetre (1 1/2 inches square), or you may also use a cookie cutter to cut out different shapes that would be good for these little ravioli. We used a heart and a star, and both worked nicely.
- Place a teaspoon of the spinach and meat filling on half of the squares (or other shapes) dough. Once the meat has been placed onto the dough, brush egg white onto the edges of each ravioli piece. You can fold the pieces over OR place another dough piece on it. This is up to you and the size of the Maultaschen you want.
- Press the edges of the ravioli together. Remember, the ravioli needs to keep the meat inside while it is boiling.
- Bring 2 to 3 litres of water to a boil, and add salt or bouillon to your liking. When the water starts to boil gnocchi, it will take about 10 to 15 minutes to cook through. They are ready to be taken out if they are floating for about 3 minutes. Place the Maultaschen on a serving plate and keep warm. We covered them in foil and placed them in the oven on low as we made a double batch.
- In a separate pot, bring 3/4 litre of water to boil and add some bouillon. Once boiled, transfer to a serving bowl or individual bowls and add the Maultaschen and the remainder of the parsley.