Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g (2 1/2 cups) all-purpose flour, 3 large eggs, 1 tbsp neutral oil, 1/2 tsp salt
- 500 g (1.1 lb) mixed ground beef + pork, 250 g (9 oz) spinach, 1 small onion, 1 garlic clove
- 1 cup (50 g) fresh breadcrumbs, 1/2 cup (120 ml) milk, 1 egg, 1 tbsp parsley, 1 tsp Dijon, 1/4 tsp nutmeg
- 8 cups (2 L) low-sodium beef or vegetable broth, 1 bay leaf
- 3 large yellow onions, 6 tbsp unsalted butter, pinch sugar, salt and pepper
- 2 lb (900 g) waxy potatoes, 3 tbsp white wine vinegar, 2/3 cup (150 ml) hot broth, 3 tbsp neutral oil, 1 tsp Dijon, 2 tbsp chives
Do This
- 1. Cook potatoes in salted water 18–22 minutes; drain and keep warm.
- 2. Make dough: mix flour, salt, eggs, oil; knead 8–10 minutes; rest 30 minutes.
- 3. Filling: wilt spinach; sauté onion/garlic; soak breadcrumbs in milk; mix with meats, egg, parsley, Dijon, nutmeg, salt, pepper; chill 10 minutes.
- 4. Roll dough to 1 mm; spoon filling; fold, seal, and cut 12 large pillows (about 10 x 12 cm).
- 5. Simmer in 8 cups broth at 185–195°F (85–90°C) for 12–15 minutes; reserve 2/3 cup hot broth.
- 6. Cook onions in butter with a pinch of sugar until deep golden, 15–20 minutes.
- 7. Slice warm potatoes; whisk vinegar, Dijon, hot broth; toss, then fold in oil and chives. Pan-fry Maultaschen in brown butter, top with onions, serve with potato salad.
Why You’ll Love This Recipe
- Classic Swabian comfort: tender pasta pillows with a savory spinach–meat filling and nutmeg.
- Two textures in one bite: gently simmered, then pan-crisped in brown butter with sweet onions.
- A complete plate: served with warm, tangy Swabian-style potato salad that soaks up the butter and broth.
- Make-ahead friendly: freeze the filled ravioli and cook straight from frozen.
Grocery List
- Produce: Spinach, yellow onions, garlic, parsley, chives, waxy potatoes, bay leaf
- Dairy: Eggs, milk, unsalted butter
- Pantry: All-purpose flour, beef or vegetable broth, Dijon mustard, white wine vinegar, neutral oil, breadcrumbs, nutmeg, salt, pepper, sugar (optional)
Full Ingredients
Pasta Dough
- 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tbsp neutral oil (rapeseed/sunflower)
- 1/2 tsp fine sea salt
Filling
- 500 g (1.1 lb) mixed ground beef and pork (about 50/50)
- 250 g (9 oz) fresh spinach, chopped (or 225 g frozen, thawed and well-squeezed)
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 cup (50 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg
- 1 tbsp finely chopped fresh parsley
- 1 tsp Dijon mustard
- 1/4 tsp freshly grated nutmeg
- 1 tsp fine sea salt, 1/2 tsp black pepper
Broth for Simmering
- 8 cups (2 L) low-sodium beef or vegetable broth
- 1 bay leaf
Geschmälzte Onions (Brown Butter Onions)
- 3 large yellow onions, very thinly sliced
- 6 tbsp (85 g) unsalted butter, plus 2 tbsp (28 g) more for pan-frying the Maultaschen
- 1 tsp neutral oil (optional, helps prevent scorching)
- Pinch of sugar (optional)
- Salt and pepper
Swabian Potato Salad
- 2 lb (900 g) waxy potatoes (Yukon Gold or similar)
- 1 small shallot, very finely minced (about 2 tbsp)
- 3 tbsp (45 ml) white wine vinegar
- 2/3 cup (150 ml) hot broth (reserved from simmering)
- 1 tsp Dijon mustard
- 3 tbsp (45 ml) neutral oil
- 1 tsp sugar
- 1 tsp fine sea salt, 1/2 tsp black pepper
- 2 tbsp chopped chives (plus extra to garnish)
Step-by-Step Instructions
Step 1: Cook the potatoes
Place the potatoes in a large pot, cover with cold, well-salted water by 2–3 cm, and bring to a gentle boil. Reduce to a lively simmer and cook until knife-tender, 18–22 minutes depending on size. Drain and let steam off for 5 minutes. Peel while warm and keep covered so they stay warm for slicing later.
Step 2: Make and rest the pasta dough
In a bowl, whisk the eggs and oil. In a larger bowl, combine flour and salt; make a well and add the egg mixture. Stir with a fork until shaggy, then knead on a lightly floured surface until smooth and elastic, 8–10 minutes. Wrap and rest at room temperature for 30 minutes. This relaxes the gluten so the dough rolls thin without springing back.
Step 3: Prepare the filling
Soak the breadcrumbs in milk for 5 minutes, then squeeze out excess. In a skillet over medium heat, warm 1 tsp oil. Sauté the diced onion with a pinch of salt until translucent, 3–4 minutes. Add garlic for 30 seconds. Add spinach just until wilted (1–2 minutes), then transfer to a sieve and press out moisture. Chop finely.
In a mixing bowl, combine ground meats, squeezed breadcrumbs, egg, spinach, parsley, Dijon, nutmeg, salt, and pepper. Mix vigorously with a fork or clean hand until the mixture turns tacky and cohesive, 1–2 minutes. For perfect seasoning, fry a teaspoon of filling in a little oil, taste, and adjust salt/pepper if needed. Chill the filling 10 minutes to firm up.
Step 4: Roll and shape the Maultaschen
Divide dough in two. Working with one piece at a time (keep the other wrapped), roll through a pasta machine to 1 mm (setting 6–7) or roll by hand to a thin sheet about 15 cm wide. Lay the sheet on a lightly floured surface. Place heaped 2 tbsp mounds of filling at 10–12 cm intervals in two rows, leaving a 2 cm border. Lightly brush exposed dough between mounds with water. Fold the dough lengthwise over the filling to enclose, pressing firmly around each mound to seal and push out air. Cut into oversized rectangles about 10 x 12 cm (4 x 5 in) with a knife or fluted pastry wheel. Crimp edges with a fork or press with the back of a knife to ensure a tight seal. Transfer to a floured tray and repeat.
Step 5: Simmer gently in broth
Bring the broth and bay leaf to a gentle simmer, 185–195°F (85–90°C), in a wide pot. Slip in Maultaschen in a single layer (work in 2–3 batches) and cook 12–15 minutes, maintaining a gentle simmer—do not boil hard. They will float and the filling should reach at least 160°F (71°C). Lift out with a slotted spoon to a warm plate. Reserve 2/3 cup (150 ml) of the hot broth for the potato salad; keep remaining broth warm if you want to serve some on the side.
Step 6: Make the geschmälzte onions (brown butter onions)
In a large skillet over medium heat, melt 4 tbsp of the butter with 1 tsp neutral oil. Add sliced onions, a pinch of salt, and the optional sugar. Cook, stirring often, until very soft and deep golden, 15–20 minutes. Lower the heat if they color too quickly. Push onions to the edges, add the remaining 2 tbsp butter to the center and let it foam and brown lightly (milk solids turn hazelnut-brown; about 300–310°F / 150–155°C if using a thermometer). Stir to coat the onions in the nutty brown butter. Keep warm.
Step 7: Build the warm Swabian potato salad
While the onions cook, slice the still-warm peeled potatoes into 0.5 cm (1/4 in) rounds into a bowl. Whisk vinegar, Dijon, sugar, salt, pepper, minced shallot, and the reserved 2/3 cup hot broth. Pour over the potatoes and gently fold to coat. Let stand 10–15 minutes so the potatoes absorb the broth. Fold in the oil and chives just before serving. Taste and adjust seasoning.
Step 8: Pan-fry and serve
In a clean skillet over medium-high heat, add 2 tbsp of the onion brown butter. Pat the Maultaschen dry and pan-fry in batches until lightly crisp and golden on both sides, 1–2 minutes per side. Plate 3 per person, spoon over a generous tangle of the sweet brown-butter onions, and drizzle with any remaining browned butter from the pan. Serve with a warm mound of potato salad and a sprinkle of fresh chives.
Pro Tips
- Seal well: Brush edges with water and press out air so the ravioli do not open during simmering.
- Gentle heat is key: Keep broth at a lazy simmer (not a rolling boil) to preserve the shape and tenderness.
- Check seasoning: Fry a small patty of filling to taste before shaping all the Maultaschen.
- Onions take time: Low and slow cooking delivers sweetness without burning; brown the butter at the end for a nutty finish.
- Authentic potato salad texture: Dress with hot broth first, then oil—this helps potatoes absorb flavor and stay silky, not greasy.
Variations
- In der Brühe: Skip the pan-fry and serve the simmered Maultaschen in hot broth with chives for a lighter presentation.
- Vegetarian: Replace meat with a mix of finely chopped sautéed mushrooms and ricotta, keeping the spinach and nutmeg.
- Cheese-onion finish: Add a light shower of grated Bergkäse or Emmental over the pan-fried Maultaschen and let it melt with the onions.
Storage & Make-Ahead
Uncooked Maultaschen freeze beautifully: arrange on a parchment-lined tray, freeze until solid, then bag for up to 2 months. Simmer from frozen 15–18 minutes. Simmered Maultaschen keep 3 days refrigerated in their broth; pan-fry to reheat. Brown-butter onions keep 3–4 days refrigerated; rewarm gently. Potato salad is best the day it is made but can be held at room temperature for up to 2 hours or refrigerated up to 24 hours; refresh with a splash of warm broth and a little extra oil.
Nutrition (per serving)
Approximate: 1150 kcal; 120 g carbohydrates; 44 g protein; 70 g fat; 9 g fiber; 1500 mg sodium. Values will vary with ingredient brands and exact portions.
