German ravioli: Maultaschen
In Italy you have ravioli, in Asia you have dumplings, in India samosas and in Germany you have Maultaschen. They resemble Italian ravioli but are thicker, larger and filled with breadcrumbs.
Germany has more to offer than just Sauerkraut and Bratwurst. This pasta variety is a true classic in the southwest of Germany.
Hiding
The German rectangles or squares come from Baden-Württemberg, in the southwest of Germany. This German ravioli originated because monks were not allowed to eat meat during Lent, so they hid the meat in pasta dough. Very clever, if you ask us. Authentic Maultaschen are filled with onions, spinach, minced meat and breadcrumbs and measure approximately 9 by 9 cm. That is twice the size of the ravioli we are used to.
The filling is seasoned with, for example, pepper, parsley and nutmeg. You can eat Maultaschen the traditional German way, with fried onion rings and potato salad, or served in meat broth. And with a local light red wine alongside it: Trollinger. Or do your own thing and vary them endlessly. For example, make them vegetarian and use more vegetables and ricotta as the filling. They are also sometimes cut into strips and served with fried onion and egg.
Make them yourself
It takes a bit of work to make them yourself, but it is more than worth it. Besides, we do not know of a single place in the Netherlands where they are on the menu. So, apart from a trip across the border, there is no other option. For example, use this recipe, which serves the Maultaschen traditionally in broth. Delicious!
Also read:
