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Maultaschen, a German dish similar to Italian ravioli, is a pasta bag filled with meat, vegetables, and onions, traditionally eaten during Lent. It has various names, including “pocket mouth” and “Little ones who betray God,” and is served boiled or sautéed in broth. It is still enjoyed in the Swabian region of Germany, and can be included in modern ethnic dishes.
The food dish known as Maultasche, or in the plural Maultaschen, is essentially a German version of what the global culinary community knows best as ravioli, an Italian dish. The Maultasche is a ravioli-style bag of pasta filled with meat, vegetables and onions, which is popular in the Swabian region of Germany, or the area around Baden-Wurttemberg. The pasta is often boiled or sautéed and served in broth.
Part of the interest in this Swabian delicacy is based on the various names given to this food. The German word Maultasche is translated into English as “pocket mouth” or “feedbag”, giving the dish a less sophisticated connotation. Another name for the dish is Grune Krapfen.
Also, many Germans refer to Maultasche as Herrgottbescheosserle, which translates to something roughly like “Little ones who betray God.” This colorful name comes from the idea that the meat—whether it’s pork, veal, beef, or a blend—is hidden in the pastry bag. Traditionally, Swabians eat Maultaschen in the last days of Lent. The idea is that historical German monks or others came up with this trick to be able to eat meat during Lent. There are also various stories about how the dish originated in Germany, some of which depict a traveler bringing back the idea for the dish from other areas of Western Europe.
In terms of size, a Maultasche is a little larger than a ravioli. The German version of this pasta container tends to be around 8-12cm long. Maultaschen are served cut into strips or whole, which is the preferred way to serve during Lent, for the reasons mentioned above.
Cooks could add a variety of herbs and spices to Maultaschen. Some of these include parsley and other greens. Other flavor enhancers include nutmeg or related spices.
According to many Swabian residents, Maultaschen is still enjoyed during the Lenten season before Easter, particularly in places like Stuttgart and Ulm. This seasonal delicacy can also be included in modern versions of ethnic dishes at more cosmopolitan venues such as cooking shows. As a simple yet appealing food, Maultasche has its place alongside other regional variations, such as ravioli, as an inventive way of using meat in complex culinary creations.
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