All of our specialty foods are made in house from all-natural ingredients – no preservatives, additives, or fillers! Today we take you behind the scenes to show you how Maultashen, otherwise known as German ravioli, is made right in our kitchen.
First the filling is mixed from finely ground veal, pork, spinach, parsley, fried onion, bread, eggs, salt, pepper, and nutmeg, forming a paste.
Pasta dough sheets are rolled out and then two rows of filling are piped onto the sheets.
The dough is rolled over on itself, forming two tubes filled with the veal and pork mixture. The tubes are separated in the middle and the edges of the pasta dough are sealed.
The two long logs are cut into pieces about 3 inches long and placed on a tray until ready to boil.
The Maultashen are boiled in lightly salted water for 10-15 minutes and then chilled until ready for packaging.
There are several ways to serve these pasta tubes. The two traditional ways are to simmer them in a clear beef or vegetable bullion as shown below.
Or to serve them after sauteing in a frying pan. Topping with sauces is optional, but they work excellent with a light tomato sauce or brown gravy.
The best part of these versatile little pasta pouches is they can be frozen, quickly defrosted and cooked for an easy meal!
Sibylle Thurston says
Do you ship? I live in Hobe Sound, but have a hard time walking.
Also do you have a pork roast, Krustenbraten, with skin and fat underneath?
Have a nice day.