Hello guys this time we will share Recipe: Yummy Schwäbisch Maultaschen (Big, Fat German "Ravioli") easy to follow.

Schwäbisch Maultaschen (Big, Fat German "Ravioli")

For you who when are want to try mix delicious foods that are not complicated, please you can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also easy apply it, especially for siblings who are still beginners.

Read also: chicken enchiladas recipe.

Brother can cook Schwäbisch Maultaschen (Big, Fat German "Ravioli") use 16 ingredients that are easy to get:

Seasoning Schwäbisch Maultaschen (Big, Fat German "Ravioli") is:

  1. Take of noodle dough -.
  2. Provide 250 g of Flour (2 cups).
  3. Provide 2 of Eggs.
  4. You need 4-6 Tbsp of water.
  5. You need 1/2 tsp of Salt.
  6. Take of filling -.
  7. You need 150 g of Ground beef or pork/beef mix.
  8. Take 1 bunch of Fresh spinach (around 150-170g).
  9. Provide 1 of Egg.
  10. Provide 3/4 cup of Breadcrumbs.
  11. Prepare 1 of medium onion, finely minced.
  12. Prepare to taste of Salt & pepper.
  13. Provide 1/2-1 tsp of Nutmeg.
  14. Take of other -.
  15. Take 2 liters of Chicken or other soup broth.
  16. Provide of Parsley, to garnish.

Create some people, cooking is indeed something which is quite simple. Apart from being like cooking and having talent to cook very well, they are also creative in processing each dish so that it becomes dish that is delicious. But there are those who can’t can cook, so they have to learn and look at simple recipes to follow.

How to create Schwäbisch Maultaschen (Big, Fat German "Ravioli")

After all the ingredients are ready, here are 15 steps guides how to make them.

  1. DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes..

  2. FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well)..

  3. Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended..

  4. METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter..

  5. Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling..

  6. Place on a floured tray or plate until all maultaschen are finished..

  7. METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly..

  8. Roll up into a long roll. Seal the end with a little water..

  9. Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly..

  10. METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side..

  11. Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen..

  12. Cut the pressed area with a knife or pasta cutter..

  13. TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer..

  14. Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth..

  15. Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley..

While cooking many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please see how to cook Schwäbisch Maultaschen (Big, Fat German "Ravioli") so that get maximum results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are simple, what are those?

  1. Assignment ingredients noodle dough -, Flour (2 cups), Eggs, water, Salt, filling -, Ground beef or pork/beef mix, Fresh spinach (around 150-170g), Egg, Breadcrumbs, medium onion, finely minced, Salt & pepper, Nutmeg, other -, Chicken or other soup broth, Parsley, to garnish, will affect the cooking results. Election as many as 16 fresh ingredients will be very good because the content nutrition is still very good.
  2. Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Schwäbisch Maultaschen (Big, Fat German "Ravioli"), includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with DOUGH: Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl. Mix until dough comes together. Remove from bowl and knead on a floured surface until smooth. Wrap and let rest for 30 minutes.. Dont forget, FILLING: While the dough is resting, boil spinach for 1-2 minutes. Drain and dunk in very cold water. Squeeze out excess water and finely chop or process in a blender. (You can use the equivalent amount of frozen spinach as well).. Then, Mix the spinach, meat, minced onion, bread crumbs, egg, nutmeg and salt & pepper together so everything is well blended.. Next, METHOD 1 (Ravioli Style): Flour a working surface to roll out dough. Roll out thin into a large rectangle. Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.. Then, Place a tablespoon of the filling on each dough rectangle, slightly off center. Fold over the dough and seal the pocket by pressing down around the meat filling.. Then, Place on a floured tray or plate until all maultaschen are finished.. After that, METHOD 2 (Rolled Maultaschen): This method is the easiest and fastest. Roll out the dough into one big rectangle (you might want to split the dough in half so it's more manageable) and spread the filling out evenly.. Then, Roll up into a long roll. Seal the end with a little water.. Next, Cut diagonally into thick pieces. The filling will be exposed but it will stay put when cooking if rolled up tightly.. After that, METHOD 3 (Hybrid): Roll out the dough into one big rectangle and spread the filling out evenly, leave some space open on one side.. After that, Fold into three, sealing the edge of the fold with a little water. Form square pockets by pressing down along the roll with the round handle of a wooden spoon. This will create a seal between each maultaschen.. Then, Cut the pressed area with a knife or pasta cutter.. Dont forget, TO COOK: Bring the soup to a boil. Add the maultaschen and turn down to a simmer.. Then, Simmer for 12-15 minutes. You can add a few veggies in the soup too if you like, though the 'classic' way is to just enjoy in the broth.. Then, Dish out into shallow bowls and pour over some broth (it doesn't have to be a lot, because you want to be able to cut the maultaschen). Garnish with chopped parsley.. Dont forget, This recipe consists of 15 steps. This is done in order to produce processed which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Schwäbisch Maultaschen (Big, Fat German "Ravioli") correctly. Good luck … !!!

Read also: chicken chow mein recipe nz