Maultaschen in Broth (Swabian Stuffed Pasta)

Pasta dough

• 300 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg

Filling and broth

• 1 medium Yellow onion
• 250 g Spinach
• 250 g Minced beef
• 250 g Pork sausage, skins removed
• 15 g Fresh parsley
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 1.5 liters Beef stock
• 10 g Fresh chives

1. Tip the plain flour into a mixing bowl and stir in the fine sea salt. Make a well, crack in the eggs, then mix to a shaggy dough and knead on the worktop for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes so it rolls easily.
2. Finely chop the yellow onion and wilt the spinach in a large pot over medium heat, stirring until collapsed. Tip into a sieve and press firmly to remove as much liquid as possible, then finely chop the spinach. Let it cool for a few minutes so it does not warm the filling.
3. In a bowl, combine the minced beef, pork sausage meat, chopped spinach and onion. Finely chop the fresh parsley and mix it in with the ground nutmeg, black pepper and 1 tsp fine sea salt. Fry off a small nugget of filling in the pot to check seasoning, then adjust with a pinch more salt if needed.
4. Divide the rested dough into 2 pieces and roll one piece thinly on a lightly floured surface, aiming for about 1 mm thickness. Spoon the filling in a line down the length, leaving a border, then fold the dough over to enclose and press out any air. Seal firmly, then cut into parcels about 6 to 7 cm long; repeat with the remaining dough and filling.
5. Bring the beef stock to a gentle simmer in the large pot; it should be steaming with only small bubbles. Slide in the maultaschen in batches and simmer gently for 10 to 12 minutes until the pasta is tender and the filling feels firm. Lift out with a slotted spoon and keep warm while you cook the rest, keeping the stock at a bare simmer.
6. Finely snip the fresh chives. Divide the maultaschen between bowls, ladle over the hot stock, and scatter with chives. Serve straight away while the broth is clear and piping hot.

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