The locals of Swabia (a region in South Germany, neighboring Bavaria) call these German raviolis “Maultäschle”, which sounds really cute for me. My Swabian friends have told me that the nickname of these savory pastries is “Herrgottsbscheißerle”, which means “A tiny cheat on dear god”.
These German raviolis are supposed to be invented by the monks in the middle ages to hide the meat in the pasta dough, in order to survive the hard meatless fasting period.
I must say that those monks were very clever and had great potential for being gourmet monks. 😉
Since I now live in Swabia, it seems impossible for me, not to discover this most popular Swabian pasta. Of course, I would be more than happy to challenge this favorite food of locals by giving it an Asian flavor.
But first of all, I had to find out the best way how to make the perfect pasta dough! I have to admit I had to experiment at least ten or even more times, until I found the perfect composition of the ingredients for the dough.
For the filling I decided for the shiitake mushrooms which are very popular in Eastern Asian and taste really yummy with meat. Then I seasoned the filling with the five spice powder, soy sauce and sesame oil.
The traditional Swabian raviolis are often served in a clear broth. But I preferred to pan-fry my asian “Maultäschle” in the homemade lemon-butter. I just love the combination of the crispy dough and juicy filling.
Then I serve them with the homemade coconut – peanut sauce, the pan-fried juicy shiitake mushrooms and crispy sesame crumbs.
Hmmm … this is so delicious!
Ingredients (4 servings):
For the dough:
For the filling:
300g minced meat
5 dried shiitake mushrooms
½ teaspoon five- spice powder
4 tbsp soy sauce
3 tsp sesame oil
2 tbsp bread crumbs
1 tsp salt
For the peanut coconut sauce:
150g coconut milk
3 tablespoons peanut butter
1 clove of garlic
1/2 teaspoon salt
1 teaspoon Thai curry paste
2 tablespoons brown sugar
5-6 tbsp chicken stock
2 tbsp soy sauce
1 tsp lemon juice
2 tablespoons vegetable oil
Salt and pepper
For the sesame crumbs :
6 tsp bread crumbs
3 tsp butter
2 tsp roasted sesame
1 pinch of salt
- Before we prepare the raviolis, we start with the sauce, the filling and the sesame crumbs.
- For the sauce: In a pan, sauté the chopped onion and garlic with olive oil and then fry the curry paste in the oil. Add the sugar, let it caramelize. Pour in the coconut milk and bring to boil. Mix the peanut butter with 2 tablespoons chicken stock and then add the remaining ingredients for the sauce into the pan, bring to boil over medium heat. Remove the pan from the heat. Pass the sauce through a sieve and keep warm.
- For the filling: soak the mushrooms in cool water for min. three hours, then drain them (save the mushroom water for later) and cut into thin strips. Soak the glass noodles in warm water for 5 minutes and then rinse with cold water, drain in a colander and cut into short pieces with scissors. Put the ground meat in a large bowl and mix with the remaining ingredients for the filling, covered with plastic wrap and store in the refrigerator.
- Now the sesame crumbs: Place the butter in a pan and let it melt. Stir in the bread crumbs and sesame seeds and keep stirring until golden brown. Set aside and chill.
- Whisk eggs with salt. Sieve the flour on the work surface. Press a hole in the middle. Pour the beaten eggs into the well. Incorporate the flour with your fingers. Knead to a smooth dough (or you can also work with a processor). Let it rest for about 1 hour.
- Shape the dough into a thin plate and roll out. Fill the sheets of dough with the filling. Roll the dough sheet completely. Separate the single raviolis using a wooden spoon by compressing the dough sheet. Cut with a dough cutter. Squeeze the edges with your fingers.
- Add the raviolis to a pot of boiling salted water. Boil for about 10 minutes, then take out of the water and drain.
- In a pan, heat the lemon butter and add the cooked raviolis to fry until golden brown on both sides. Serve with the sauce and the sesame crumbs.