Maultaschen in der Brühe

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Maultaschen in der Brühe

Suitable for vegans
Category Main course
Serves 6
Preparation 30 mins
Cooking 35 mins

Rating: Rated 1 / 5 (1 ratings)

GO VEGAN: Omit the egg and just add enough water to make a firm dough. For the filling, opt for oil or a dairy-free spread and grate in
a vegan cheese of your choice.
FREEZE ME: You can freeze cooked or uncooked ravioli in a sealable container or freezer bag. Freeze the stock separately in a sealed container. Defrost and reheat thoroughly.
Pasta is very popular in Germany and these big floppy ravioli in a clear broth can be found everywhere. If you want to make sure they are 100 per cent vegetarian or vegan though, you'll probably need to make them yourself. You can speed things up by buying 'fresh' lasagne sheets and a carton of good vegetable stock, but it's not difficult to make your own. Fillings can be varied according to what you have to hand. I've gone for a traditional chard and white cheese, but minced mushrooms – fresh or dried – with onions, or pumpkin and sage can also be used.
The success of the dish depends on a well-flavoured stock, so use some fresh aromatic vegetables and lots of herbs, or buy a good quality one.


  • For the stock: 1 tbsp oil
  • 2 cloves garlic, chopped
  • small head of celery, chopped, including the leaves (or a celeriac)
  • 1 bay leaf
  • 2 allspice berries, crushed
  • a few sprigs of thyme and rosemary
  • 1.5 litres water
  • 1 free-range egg, plus 1 yolk
  • For the filling: 1 tbsp oil or butter
  • 300g chard or spinach, washed, dried and chopped
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 100g mushrooms, chopped
  • a few peppercorns
  • a few stalks of parsley (or better, some parsley root)
  • salt
  • For the dough: 125g strong flour
  • pinch of salt and nutmeg and pepper
  • 1 small onion
  • 100g white vegetarian cheese, crumbled


Stage 1

tmeg and pepper
1 Fry the onions and garlic in a large pan until just beginning to colour. Add the carrots, celery and mushrooms and continue to cook briskly, stirring, until the celery starts to soften.

Stage 2

Add the herbs and seasonings. Pour in the water and bring to the boil. Simmer, covered, for 30 minutes.

Stage 3

While the stock is simmering, make the pasta dough: sift the flour with the salt and add the eggs. Work to a smooth, soft, elastic ball of dough. It seems impossible that this sticky, gooey mess with dry bits will become smooth and silky, but have faith. Knead the dough well and gradually the consistency will change – this is the sheer alchemy of cooking. It's magical.

Stage 4

When you have a smooth ball of dough, wrap it in a tea towel and prepare the filling. Fry the onion in the oil until softened and then add the chard. Cook for a couple of minutes then stir in the cheese and season with nutmeg and pepper. Cool while you roll out the dough.

Stage 5

If you have a pasta roller, run the dough through the machine, making the rollers closer and closer together until it is very thin. Otherwise, roll the dough out on a lightly floured surface until it's as thin as you can make it.

Stage 6

The traditional shape for the Maultaschen is vaguely rectangular, so cut squares and put a spoon of filling on each. Fold over and pinch the edges together to enclose the filling.

Stage 7

Strain the stock into a clean pan and poach the filled pasta in the simmering stock for 3–4 minutes.

Stage 8

Serve immediately in soup plates, allowing 2 or 3 pasta parcels per person with a ladleful of soup.

Stage 9

COOK'S TIP Use a flour with a strong gluten content, such as Doves Farm pasta flour. If you use a bread flour check that there's no added yeast, vitamin C (ascorbic acid) or other chemical raising agent.


Maultaschen in der Brühe


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rakoLer said:

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 254g
  • Fat: 12.5g
  • Saturated fat: 4.5g
  • Protein: 10.5g
  • Carbohydrates: 24g
  • Sugars: 6g
  • Fibre: 5g
  • Salt: 1.9g

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