Here we have a German classic.
Maultaschen are rumored to have been invented by monks of the Maulbronn monastery during The Thirty Years’ War between 1618 and 1648 to conceal the fact that they were eating meat during lent. The monks hid the meat inside of the Maultaschen, believing that God couldn’t see it that way. Therefore they have earned the nickname “Little Cheaters on God” , Swabian Herrgottsbescheißerle .
Maultasche is a traditional German dish that originated in the south region of Swabia in Baden-Württemberg. It consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, sausage meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (e.g. pepper, parsley and nutmeg). Maultaschen are similar to the Italian ravioli but are typically larger in size—each Maultasche being approximately 8-12 centimeters (3-5 inches) across.
At the beginning of next year I will show you how to make it. I bought a good quality ready-made, as I was quite busy this week.
Let the Maultaschen simmer for 8-10min in salty water or broth
Add the Maultaschen to a pasta plate and add hot meat/chicken/veggie broth or stock
Finally drizzle with chives.
ENJOY
Martin