Maultaschen (singular = maultasche) are a German type of ravioli known particularly in the Swabian region of southern Germany. They are large pasta parcels and traditionally have a meat filling. It’s now possible to buy them with a variety of fillings, including fish, mushroom and vegetable (gemuse). Each maultasche is quite large being at least 8cm long.
My favourite maultaschen are those made by ‘Burger’. This is one of the cheaper brands and can be found in most supermarkets. However, it is also one of the tastiest brands.
The easiest way to prepare them is to boil them in vegetable stock and eat them with the resulting soup. They can also be fried. A popular way to serve them is to boil them first, and then slice them and fry them up with eggs. Keep stirring so the eggs scramble. Another way is to boil them and then place them in a lasagne dish. Cover them with a sauce made from single cream and tomato soup powder. Slice mozzarella over the top and bake them till the mozzarella has melted and the sauce is bubbling.
A popular story about the origin of maultaschen is that they were invented by monks from Maulbronn Monastery to hide the fact that they were eating meat during lent. This dish has the nickname of Herrgottsbscheißerle which roughly translates to “little ones who cheat the Lord”. Although maultaschen are readily available and enjoyed throughout the year, they are particularly seen as a traditional food during Easter week.
“Schwäbische Maultaschen” has been recognized as a regional specialty by the Gazette of the European Communities. This means that genuine Maultaschen have to be produced in Swabia, Baden-Württemberg, or the Swabian speaking areas of Bavaria.
Share this:
