Maultaschen

Maultaschen are large Swabian pasta pockets filled with minced meat, spinach and herbs. They are a signature dish of south-west Germany and much bigger than Italian ravioli — one is roughly the size of a palm, and three or four make a meal.

What it actually is

A thin egg-pasta dough is wrapped around a filling of minced pork and veal, spinach, softened onion, soaked breadcrumbs and herbs, seasoned with nutmeg and parsley. The parcels are simmered gently rather than boiled hard, so they hold together.

Schwäbische Maultaschen carry an EU protected geographical indication. Their nickname, Herrgottsbscheißerle — "little God-cheaters" — comes from a folk story about monks hiding meat inside the dough so it went unseen during Lent.

How it's served

• In der Brühe — floating whole in a clear beef broth, with chives.
• Geröstet — sliced and pan-fried, often with beaten egg and onions.
• Geschmälzt — served whole with browned butter and caramelised onions, with potato salad on the side.

Writing it on a menu

• Say which preparation you serve — broth, pan-fried or with onions. They eat completely differently.
• State the filling; a vegetarian version with spinach and cheese is common and worth listing separately.
• Give the count per portion (usually two to four) so guests can judge the size.