Ingredients for 6 servings
- Alblinsen or other lentils 150 g
- 2 carrots diced
- 1 onion chopped
- 1 celery stick diced
- 2 garlic cloves chopped
- Half a pear
- 5 radicchio leaves
- Cumin 1 tsp
- Paprika powder 1 tsp
- A dash of cream or soy cuisine
- Dry bread as needed
- Salt and pepper to taste
- 300 g flour type 00
- 3 organic eggs size M
Pasta dough (vegan)
- Flour type 00 250 g
- Salt ½ tbsp
- Olive oil 1 tbsp
- Water 120 ml
- Rinse the lentils in a colander and let drain. Add them to a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 20-25 minutes until tender. Puree a small part of the lentils with a little cooking water, drain the rest, and set aside.
- Heat some oil in a large pan. Fry onions and garlic until tender and lightly browned.
- Add carrots and celery and sauté for another 5 minutes until tender.
- Add the cooked lentils, bay leaf, cumin, and paprika powder. Season with salt and pepper. Mix all the ingredients well and sauté gently over medium-high heat for about 10 minutes so that the flavours combine. Stir occasionally.
- Add the pureed lentils and a drop of cream or soya cuisine and, if necessary, mix with dry bread until a homogeneous mass is formed.
Heap the flour on a work surface or in a large bowl. Make a well in the middle, add the eggs or yolks, and mix thoroughly with a fork. Then, little by little, incorporate the surrounding flour with your fingertips. You can also do that in the food processor. Simply pour in all the ingredients and mix until the flour has a crumbly consistency. Then pour the mix onto the work surface and use your hands to form a smooth dough. Now the dough has to be kneaded and rolled even further so that the gluten contained in the flour can unfold and do its job. When the dough feels silky, it’s done. Then form into a ball, wrap in cling film and allow to rest in the refrigerator for approx. 30 minutes.
Roll out the pasta dough forming a large sheet. Place a layer of the filling on the bottom half. Brush the lower edge with water and fold the dough over the filling. Using the handle of a wooden spoon, press into the dough every 8 cm creating pockets so that the dough can be cut where the spoon was. Boil the Maultaschen in salted water with bay leaves and allow them to rise to the surface.
Serve with some herb salad and a light vinaigrette.
Story behind the recipe
Maultaschen, which is sometimes known as Swabian ravioli, is said to have been first created by Cistercian monks in the south of Germany. It’s often made with a meat filling, but our version here is suitable for vegetarians and also vegans.
This recipe was originally presented as part of our Cooking with Pulses online cooking event in collaboration with Slow Food Deutschland, Bean Beat, and Ben Perry. Along with this recipe for hummus, Ben also showed us how to make Maultaschen. You can find that recipe here.