Schwäbische Maultaschen

Ingredients

• 400 gpasta dough sheets
• 300 gspinach — chopped
• 200 gground pork — or omit for vegetarian with extra mushrooms
• 1onion
• 2eggs
• 100 gday-old bread — soaked
• for servingbeef broth
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion and setting it aside. In a large bowl, combine 300 g of spinach, 200 g of ground pork, and the chopped onion. Tear 100 g of day-old bread into small pieces and add it to the mixture. Crack 2 eggs into the bowl, and season with fine sea salt and black pepper to taste. Mix thoroughly with your hands until the ingredients are evenly combined and the mixture is cohesive.
2. In a large skillet, melt a generous amount of butter over medium-low heat. Add the onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent, releasing a sweet aroma. This should take about 10 minutes, but focus on the texture and smell rather than time. Once the onions are ready, remove them from the heat and let them cool slightly before adding them to the filling mixture.
3. Lay out 400 g of pasta dough sheets on a clean work surface. Spoon the filling mixture onto the dough, spreading it evenly but leaving a border around the edges. Fold the dough over the filling, pressing the edges firmly to seal. Use a sharp knife to cut the sealed dough into individual Maultaschen, ensuring each piece is well sealed to prevent leakage during cooking.
4. Bring a large pot of beef broth to a gentle simmer over medium heat. Carefully add the Maultaschen to the broth, ensuring they are fully submerged. Cook for about 10-15 minutes, or until the pasta is tender and the filling is cooked through. The Maultaschen should float to the surface and the pasta should have a soft, yet firm texture.
5. Taste the broth and adjust the seasoning with fine sea salt and black pepper if necessary. Serve the Schwäbische Maultaschen warm in bowls with some of the beef broth ladled over them. Enjoy with a side of crusty bread or boiled potatoes, allowing the rich flavors to shine through.