I grew up eating what is called ‘Maultaschen’ in German. They’re pasta pockets, but a bit bigger than ravioli. Usually, they’re filled with some kind of meat or cheese, but you can easily veganize them.
The only hard part is making the dough yourself, because original there are eggs in it.
This is a recipe for when you have a bit more time, I took the weekend for it. If you don’t own a pasta machine like me, it can take quite some time to roll out the dough, cut the pieces, fill them and then cook them.
You can fill these pasta squares with whatever you want, if you don’t like tofu try adding something else. Maybe mushrooms? Or potatoes? Or beet, to match the pink color.
The coloring is totally optional. I just did for the looks. You only need some raw beet powder to make them pink, but you could use anything really – spirulina to make them pink for example or cacao to make chocolate pasta pockets. Maybe make them with a sweet filling then.
It was my first time doing my own pasta and I love experiments like this. I don’t know anything about making pasta, I don’t have any books on that.
I believe as long as I can eat and it tastes good, I did it right.
The pasta squares are a great dish if you want to impress someone. Imagine coming to the table with these beauties! The ‘Wow!’ will echo everywhere.
It is important to fry the ‘Maultaschen’ in a pan at the end, when they are golden-brown they taste best. That gives them the roast flavour and sometimes even a tiny crunch.
I’d be very happy if you try to make them. Have the loveliest pasta-filled weekend.
prep time: 35 minutes | cook time: 15 minutes | total time: 50 minutes | yield: 4 portions
1 tsp paprika powder
1 tsp rosemary
1 pinch of chili powder
1 tbsp tomato paste
2 spring onions
200 g natural tofu
25 g roasted pine nuts
1 tbsp coconut oil
150 ml water
150 g whole rye flour
150 g polenta
1 tbsp beetroot powder (optional for pink color)
1. First, mix all the ingredients for the dough in a food processor. Then wrap it in cling film and put it in the fridge for 30 minutes.
2. In the meantime, chop the onion, spring onions, carrots and tofu into very fine pieces, heat a bit of water in a frying pan and add the onions, spices and tomato paste. Fry for a few minutes, then add remaining vegetables and tofu. Cook for another 5 minutes, then take of the heat and put aside.
3. Take the dough out of the fridge and flour a large cutting board. Roll out the dough as thin as possible; make sure it doesn’t stick to the board or the rolling pin. Add more flour if necessary. Cut the dough into rectangles and fill every other one with a tsp of the filling. Then put another one on top and press the edges together with a fork.
4. Bring water in a pot to a boil. Put the squares in there and let them simmer for a few minutes. When they float to the top, take them out. Eat them like this or fry them in a pan for a little crunch.