Christian makes vegan German ravioli

Christian makes vegan German ravioli

Based on 9 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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
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
100 ml
oat milk
50 g
rolled oats
25 g
breadcrumbs
2
onions
3 tbsp
vegetable oil (for frying)
salt
pepper
sugar
MetricImperial

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)

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-caramelize-onions

How to caramelize onions

how-to-roll-out-pasta-dough

How to roll out pasta dough

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal976
Fat34 g
Protein25 g
Carb146 g
  • Step 1/5

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Christian makes vegan German ravioli

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!