How to prepare

Place the 2 slices of crustless stale bread in a bowl, pour over the 60 ml warm milk, and soak for 5 minutes. Squeeze out the excess milk, crumble the softened bread finely, and return it to the bowl.

Melt 1 tablespoon of butter in a skillet over medium heat. Sauté the finely chopped onion for 5 to 7 minutes, until translucent and lightly golden. Add the spinach and cook for 2 minutes, until any excess moisture has evaporated. Cool for 5 minutes.

Add the pork, beef, beaten egg, soaked bread, parsley, nutmeg, 1/2 teaspoon salt, and pepper to the bowl. Mix until evenly combined but not pasty. Cook 1 teaspoon of the mixture in the skillet for about 2 minutes per side, or until the center reaches 74°C; taste only this fully cooked sample, then adjust the seasoning.

Lay the pasta sheets on a lightly dampened work surface. Place about 2 heaped tablespoons of filling in the lower half of each sheet, leaving a 1 cm border. Brush the edges with water, fold the top half over the filling, and press firmly around each mound to remove air and seal. Cut between the mounds to make 12 pockets.

Pasta sheets folded around filling to form sealed Maultaschen

AI-generated image

Bring the beef broth just to a boil in a wide pot, then reduce the heat to a bare simmer before adding the pockets. Season with the remaining salt if needed; the surface should show only occasional gentle bubbles, not a rolling boil.

Lower the 12 fresh pasta pockets into the bare-simmering broth in batches so they are not crowded. Simmer gently for 10 to 12 minutes, turning once, until the fresh pasta is tender and the center of the thickest filling reaches 74°C on an instant-read thermometer. If a pocket opens, leave it in the broth to finish cooking, lift it out gently with a slotted spoon, and continue cooking the remaining pockets at a bare simmer.

Meanwhile, melt the remaining butter in the skillet over medium-low heat. Sauté the thinly sliced onion for 25 to 30 minutes, stirring often and lowering the heat if needed, until deeply caramelized, soft, and sweet-smelling.

Lift the pasta pockets into warmed bowls, ladle over the hot broth, and top with the browned onions and chives. Serve immediately.

Swabian filled pasta pockets in broth with caramelized onions and chives

AI-generated image

Why this recipe works

Bread and egg bind the finely chopped meat and spinach into a tender filling, while gentle simmering protects the pasta seams and lets the broth season every bite. Caramelized onions add sweetness and contrast.

Storage and reheating

How to store it

Refrigerate cooked pasta pockets in their broth in a covered container for up to 3 days. To freeze uncooked pockets, arrange them in a single layer on a tray and freeze until firm, then transfer them to a freezer bag for up to 2 months.

How to reheat it

Reheat refrigerated pasta pockets gently in broth over medium-low heat until steaming hot throughout, about 8 minutes. Cook frozen pockets directly in gently simmering broth for 12 to 15 minutes, until the filling reaches 74°C.