Ingredients
Noodle Dough:
1 1/3 c. all purpose flour
1/4 t. salt
1 egg
1 t. oil
2-4 T. water
Meat Filling:
2 slices Bacon
1/2 t. salt
1 t. ground pepper
1/4 t. poultry seasoning
1/4 t. nutmeg
1 small onion
1 clove garlic
3 T. fresh parsley
1 T. spicy mustard
1 egg
2 slices day old bread
6 oz. ground round
6 oz. ground pork
Spinich Sauce:
4 T. butter
1 T. olive oil
5 T. white flour
2 3/4 c. milk
1/2 t. ground nutmeg
1/4 cup good parmesan cheese, grated
1/4 cup good gouda cheese, grated
2 egg yolks
5 oz. frozen chopped spinich squeezed dry
salt & pepper to taste
Preparation
Noodle Dough: Mix flour with salt, eggs, oil and add water 1 tsp at a time, adding just enough to make the dough come together. Knead until smooth, a couple of minutes on low in the Kitchenaid or 5-7 minutes by hand. Form a ball, rub lightly with oil, cover with plastic wrap and let rest for about an hour. Filling: Cook bacon in a skillet over medium heat, remove from pan. Add onion to rendered bacon fat and cook 2-3 minutes until softened. Set aside to cool. Chop bread into course crumbs. Blend parsley, mustard and egg in a blender to combine, add cooled bacon and onion. Blend until smooth. Mix all filling ingredients adding bread crumbs a handful at a time. Mixture should be pasty but not too dry. The bread will continue to absorb some mosture after you’re done mixing so keep mixture on the moist side. Cheese Sauce: Heat butter and oil over medium-low heat until butter is melted. Add flour one tablespoon at a time, wisking vigrously. Continue to cook & wisk for 4 minutes. Slowly wisk in milk to create a smooth sauce. Bring mixture just to the boiling point, reduce heat and simmer until thickened, 2-3 minutes, wisking often. Remove from heat. Wisk egg yolks in a bowl with a few tbsp of the hot mixture to bring them up to temperature. This will prevent eggs from cooking when added. Wisk egg mixture, cheese and spinich into sauce and season to taste. Put sauce in a double boiler to keep warm while making the Maultaschen. To assemble: Roll out dough to 1/8 inch sheets or use a pasta machine to make thin sheets of dough. Create rectangles that are about 6"x4" and add generous mound of filling to one half. Wet edges with water, fold over and press together to seal. Finish with pizza wheel or pasta cutter to look like large rectangular ravioli. Cook Maultaschen in boiling water or stock until they float to the top, a few minutes. Remove from water and layer in a baking pan. Cover with cheese sauce and broil in the oven a few minutes until brown and bubbly.
