Swabian Maultaschen with Caramelized Onions

Instructions

1. 11

   For the pasta dough: Mix the flour, eggs, 1 tsp salt, and 2 tbsp water in a bowl. Knead until a smooth, elastic dough forms. Cover and let rest for at least 30 minutes at room temperature.

2. 22

   For the filling: Wash the spinach thoroughly and blanch briefly in boiling salted water. Drain, squeeze out excess water, and finely chop. Peel and finely dice the onion and garlic.

3. 33

   Heat a little oil in a pan and sauté the diced onion and garlic until translucent. Add the ground meat and cook until browned. Let cool slightly.

4. 44

   In a large bowl, combine the cooked ground meat mixture, chopped spinach, breadcrumbs, egg, marjoram, nutmeg, salt, and pepper. Mix well until everything is evenly combined.

5. 55

   Roll out the pasta dough very thinly on a lightly floured surface, ideally into a large rectangle. You can also use a pasta machine to achieve a very thin sheet.

6. 66

   Spread the filling evenly over one half of the pasta dough, leaving a small border around the edges. Fold the other half of the dough over the filling.

7. 77

   Press down firmly between the filling mounds to seal the Maultaschen and remove any air. Use a pastry wheel or knife to cut out individual Maultaschen (approximately 3x3 inches).

8. 88

   Bring a large pot of salted water to a gentle simmer. Carefully add the Maultaschen in batches and poach for about 10-12 minutes, or until they float to the surface and are cooked through. Do not boil vigorously.

9. 99

   While the Maultaschen are poaching, prepare the caramelized onions: Peel and thinly slice the two remaining onions. Melt butter in a pan over medium heat. Add the sliced onions and sauté slowly until golden brown and caramelized, about 15-20 minutes. Stir occasionally.

10. 1010

    Remove the cooked Maultaschen with a slotted spoon and drain. Serve immediately with the caramelized onions and a ladle of warm beef broth. Garnish with fresh parsley.