Christian makes vegan German ravioli | Recipe

Based on 9 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

"There are several legends surrounding the origin of these German ravioli-like dumplings, called Maultaschen. A particularly amusing one goes like this: In order to be able to eat meat during the fasting period before Easter, a monk from the Maulbronn monastery wrapped it in dough—the idea was that God would not be able to see the meat that way. Ever since then, Maultaschen have evolved to be a comfort classic for many in Germany, especially in Swabia, a region in southwestern Germany. For this recipe, I developed a vegan version of the classic, so no one has to worry about who can peek inside of their pasta. My favorite way to serve Maultaschen is fried in a pan with caramelized onions on top, but another traditional way would be to serve them in a strong, clear broth of your choice."

Difficulty

Medium 👍

Preparation

80 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

baby spinach

150 g

flour

100 g

semolina

¼ tsp

salt

1 tbsp

olive oil

100 ml

water

15 g

parsley

100 g

leeks

1 cloves

garlic

¼ tsp

ground nutmeg

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Utensils

stand mixer with dough hook, plastic wrap, cutting board, knife, 2 pots (large), immersion blender, cooking spoon, bowl (large), pasta machine, bench scraper, frying pan, spatula, slotted spoon, baking sheet, frying pan (large)

Nutrition per serving

Cal976

Fat34 g

Protein25 g

Carb146 g

Step 1/5
- 150 g flour
- 100 g semolina
- ¼ tsp salt
- 1 tbsp olive oil
- 100 ml water
- 15 g parsley
- 100 g leeks
- 1 cloves garlic
- stand mixer with dough hook
- plastic wrap
- cutting board
- knife
Add flour, semolina, salt, olive oil and water to the bowl of a stand mixer fitted with dough hooks. Knead on medium to form a dough. Once you have a smooth dough, remove, wrap in plastic wrap and set aside to rest.. Finely chop the parsley and the stems, reserving some leaves for garnishing. Wash and finely dice the leeks. Finely mince garlic.
Step 2/5
- 1 tbsp vegetable oil
- 100 g baby spinach
- ¼ tsp ground nutmeg
- 100 ml oat milk
- 50 g rolled oats
- 25 g breadcrumbs
- 2 onions
- salt
- pepper
- pot (large)
- immersion blender
- cooking spoon
- bowl (large)
Heat a little oil in a large pot, add leeks and garlic and sauté over low heat for approx. 5 min. Then add spinach, salt, pepper and nutmeg and let simmer until the spinach wilts. Deglaze with oat milk. Use an immersion blender to finely purée the leek and spinach mixture, then add to a large bowl. Add parsley, rolled oats, and breadcrumbs and stir well until combined. Season again with salt and pepper. Slice onions (these will later be caramelized), season with salt and set aside.
Step 3/5
- pasta machine
- bench scraper
Roll out the pasta dough into sheets (20 cm/ 8 in. wide), either by hand on a lightly floured surface, or using a pasta machine. Then brush the pasta sheets with a little water. Add the filling to the center of the pasta sheets and spread the mixture evenly, leaving 2 cm/ 1 in. of space at the top edge. Roll everything up lengthwise and use a knife or bench scraper to portion the dumplings into equally sized rectangles.
Step 4/5
- 1 tbsp vegetable oil
- salt
- sugar
- pot (large)
- frying pan
- spatula
- slotted spoon
- baking sheet
Bring a large pot of salted water to a boil. In the meantime, for the caramelized onions, heat oil in a frying pan over medium heat. Add the onions and a pinch of salt and sugar. Sauté gently, stirring occasionally, until the onions become golden brown and are nicely caramelized, approx. 15 min. Reduce the heat of the water, add the dumplings and cook for approx. 5 min. Once done, remove from the water using a slotted spoon and place on a baking sheet.
Step 5/5
- 1 tbsp vegetable oil
- frying pan (large)
Once the dumplings are properly drained, heat a frying pan with oil on medium-high heat and fry them on both sides until golden brown. Serve with the caramelized onions and some parsley. Enjoy!
Enjoy your meal!