Luxembourgian-style Stuffed Pasta

Ingredients

In this Luxembourgian adaptation of the German Maultaschen, we incorporate local ingredients and flavors to create a unique culinary experience. The sauce is enriched with Luxembourgian cheese, giving it a distinct tangy taste. Additionally, we use a blend of fresh herbs commonly found in Luxembourgian cuisine to enhance the flavors of the dish. We alse have the original recipe for Schwäbische Maultaschen, so you can check it out.

• For the pasta: For the pasta:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 tsp salt 1/2 tsp salt
• For the filling: For the filling:
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 150g (5.3 oz) fresh spinach, chopped 150g (5.3 oz) fresh spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 tsp dried thyme 1/2 tsp dried thyme
• 1/2 tsp dried marjoram 1/2 tsp dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 100g (3.5 oz) Luxembourgian cheese, grated 100g (3.5 oz) Luxembourgian cheese, grated
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped 2 tbsp fresh chives, chopped
• For garnish: For garnish:
• Fresh herbs (parsley, chives) for sprinkling Fresh herbs (parsley, chives) for sprinkling

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Knead the dough until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion becomes translucent.
3. 3.
   Add the chopped spinach, dried thyme, dried marjoram, salt, and pepper to the skillet. Cook for a few minutes until the spinach wilts. Remove from heat and let the filling cool.
4. 4.
   Roll out the pasta dough on a floured surface until it is thin and about 2mm thick. Cut the dough into squares of approximately 8cm x 8cm (3in x 3in).
5. 5.
   Place a spoonful of the filling in the center of each pasta square. Fold the square in half diagonally, forming a triangle. Press the edges firmly to seal the filling inside.
6. 6.
   In a large pot of salted boiling water, cook the stuffed pasta for about 10 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
7. 7.
   In a separate saucepan, heat the heavy cream over low heat. Add the grated Luxembourgian cheese and stir until melted and well combined.
8. 8.
   Stir in the chopped parsley and chives into the sauce. Season with salt and pepper to taste.
9. 9.
   Serve the cooked stuffed pasta on a plate and drizzle the Luxembourgian cheese sauce over them. Garnish with fresh herbs.

Treat your ingredients with care...

• Ground beef — Ensure that the ground beef is cooked thoroughly to avoid any risk of foodborne illness.
• Fresh spinach — Make sure to wash the spinach thoroughly and remove any tough stems before chopping.
• Luxembourgian cheese — Use a local Luxembourgian cheese, such as Gromperekichelcher, to add an authentic flavor to the sauce.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the ground beef with a mixture of mushrooms and tofu.
• Experiment with different herbs in the sauce, such as tarragon or dill, to add your own twist to the dish.
• Serve the Luxembourgian-style Stuffed Pasta with a side of fresh salad for a complete meal.
• Leftover stuffed pasta can be refrigerated and reheated the next day for a delicious lunch or dinner.
• For a richer flavor, you can add a splash of white wine to the sauce while it simmers.

Serving advice

Serve the Luxembourgian-style Stuffed Pasta hot, allowing the flavors to meld together. Accompany it with a fresh green salad and crusty bread to complete the meal.

Presentation advice

Arrange the stuffed pasta neatly on a plate, drizzle the Luxembourgian cheese sauce over them, and garnish with a sprinkle of fresh herbs. The vibrant colors of the dish will make it visually appealing.