Swabian raviolis

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and coarsely chop the soup greens. Peel onion. Place meat, bones, soup vegetables, onion, bay leaf, peppercorns, 1 tablespoon salt and 2 litres of water in a pot. Bring to the boil, skim off the foam. Let it boil at medium heat for about 2 hours. For the dough knead flour, 3 eggs, oil, 3-4 tablespoons of cold water and 1/4 teaspoon of salt to a smooth dough.

2. 2

   Form into a ball and let it rest for about 30 minutes. Wash and chop the spinach and herbs. Put 3/4 of the parsley aside. Knead herbs, spinach, 1 egg, minced meat and breadcrumbs. Season with salt, pepper and nutmeg. Roll out the dough thinly on a floured work surface. Using a dough wheel, roll out squares of about 5 cm. Put the mince mixture on half of the squares. Brush the edges of the dough with water. Place the remaining squares on top and press the edges of the dough well together. Remove meat and bones from the stock. Pour stock through a sieve and season to taste.

3. 3

   Using a dough wheel, roll out squares of about 5 cm. Put the mince mixture on half of the squares. Brush the edges of the dough with water. Place the remaining squares on top and press the edges of the dough well together. Remove meat and bones from the stock. Pour stock through a sieve and season to taste. Cook the Maultaschen in portions in the stock for 10-12 minutes and keep warm. Peel the carrot and clean the leek. Wash vegetables and cut into very fine strips. Cook in the broth for about 5 minutes. Serve Maultaschen in the broth. Sprinkle with remaining parsley

4. 4

   Cook the Maultaschen in portions in the stock for 10-12 minutes and keep warm. Peel the carrot and clean the leek. Wash vegetables and cut into very fine strips. Cook in the broth for about 5 minutes. Serve Maultaschen in the broth. Sprinkle with remaining parsley

Nutrition Facts

KCAL
660 kcal

CARBS
78 g

FATS
23 g

PROTEINS
29 g