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grandmother's recipe: Swabian ravioli

dumplings are one of the great culinary inventions that have come out of the Swabia. The best are homemade. Since I'm still in Swabia, I have let myself be carried away and make dumplings again. Especially since you can buy this wonderful Maultaschenteig ready and do not undergo the laborious preparation of a self-made dough must. Excellent is the Maultaschenteig the Peter Wachendorfer manufactures. In his Maultaschenteigfabrik in Stuttgart West nor the war machines are used.

dumplings are delicious, the Swabian national dish and traditional Holy Thursday or Good Friday meal. But make dumplings while since visually, not with its pale yellow envelope and sure to stimulate the appetite. But the real pleasure of the ravioli taste is in their interior.

The Swabian writer Thaddeus Troll once wrote about the ravioli: "A perfect ravioli is pale, bloated and floating like a corpse in a little broth. In a garment hides a unlovable is delicate core: truly a symbol of my own countrymen. "

What's it say in the ravioli may be, now controls the EU Regulation No. 991/2009 ravioli. After this can the filling of only the ingredients pork, beef, possibly smoked belly, spinach, parsley, onion, eggs, spices, bread and leeks are produced - nothing else
The Swabian dumplings are now by the Designation of cheap imitations protected from other regions. Baden-Württemberg's Agriculture Minister Peter Hauk said, at last was the "flagship of the Swabian Culinary" secure against counterfeiting.
thus places Swabian Dumplings with Black Forest ham and Black Forest trout in good company. The

the Swabian housewife will care little, as each has its own dumpling recipe.

First, under the dumpling lovers once clear distinction between spinach and spinach opponents supporters. The former believe in the spinach ravioli was only to dye there and you had better take some more meat, while the supporters suggest, without spinach ravioli was a no foot pocket. I belong to a faction, the spinach in the foot pocket rather see as a coloring agent. Nevertheless, something comes into my spinach ravioli.

cultural history is likely that it is the ravioli is a dish with a migration background. Swabia was occupying and transit country.
The foot pocket will probably be moved over the trade routes from China by Marco Polo and the Hohenstaufen King Frederick II from Arabia to Italy and from there over the Alps.
In 1831, the ravioli of the Royal Württemberg Prelate Johannes Christoph von Schmid was first mentioned as "stuffed pasta from Swabia. This term also used the Brothers Grimm in 1885. The first written recipes are from the 1844 and 1905.

Legend has it that the dumplings in the 17 Century during the Thirty Years' War by Cistercian monks in the monastery Maulbronn were invented and therefore got its name.
The fact that had settled in this time around to Maulbronn many Protestant Waldenses, who had fled from northern Italy, could indicate that ravioli were the ancestors of the ravioli.

Whether the Tyrolean Countess Margaret 14th Century, which was called because of the shape of her mouth Maultasch something to do with the naming has is uncertain.
come No matter where the dumplings and their name, they taste wonderful and you can freeze them very well.

For all dumpling fans who want to combine business with pleasure, there are on the Swabian Alb even a ravioli-trail.

start and end point is the historical home town of Bad Urach. This five-day trips, each with 20 kilometers of the walk leads through Münsingen Gundelfingen, Ödenwaldstetten Würtingen and through the beautiful countryside of the Swabian Alb. In addition, be pampered at every stop on this pilgrimage, the traveler with delicious dumplings specialties.

dumplings are good for everything. First you eat ravioli in the broth. Then finely chopped, roasted onions brown überschmälzt and a real Swabian potato salad as a side dish. If
still remain ravioli left over, they are covered with eggs and cheese, sliced roasted in the oven or in strips in the pan and served with a green salad.

eat their love to the Swabian ravioli in Holy Week on Good Friday. For the Swabians think the dough to conceal the meat that day, not allowed before the eyes of the Lord. "Herrgottsbscheißerle" is hence the affectionate nickname of the ravioli.

is past but the time when you have dumplings eaten mainly during Lent. In the meantime you can enjoy the Swabian specialties throughout the year, preferably homemade or bought from the local butcher.

ravioli make is a tough job and they require much time and love. Very efficient Swabian housewives even make the dough yourself But not only to Easter can be bought from many bakers produce Swabian noodles.

recipe for Grandma's ravioli
750 g pasta
250 g cooked soup meat
250 g mixed minced
500 g sausage meat
100 g smoked pork or smoked ham sausage
5 chopped eggs
4 rolls
3 tablespoons parsley
1 large onion
200 g spinach
1 / 2 teaspoon chopped marjoram
nutmeg, freshly ground Pepper, salt 1 egg white

just over 1 liter of broth

Soak the bread in water. Peel onion and chop finely. Sauté in butter for 3-4 minutes. Read spinach, wash and blanch without adding water.

soup meat, smoked meat and spinach it through the meat grinder. With the equivalent roll, onions and other ingredients in a large bowl, mix well. Season with nutmeg, marjoram, pepper and salt vigorously. Cut pasta into

good hand-sized squares. Place on each piece of dough as much wealth as possible. Fold the pastry diagonally into a triangle. The edges with egg white glue.

Easy does it when the rolled dough with the filling is not too thick smears, and then roll up. In the role you press with a wooden stick approximately every 6-8 cm with a groove where you cut apart the role then. Send

The ravioli in the boiling broth and pull at low heat until they float to the surface. Remove with a slotted spoon and drain well.

another place, otherwise they stick together.