Maultaschen (singular = maultasche) are a German type of ravioli known particularly in the Swabian region of southern Germany. They are large pasta parcels and traditionally have a meat filling. It’s now possible to buy them with a variety of fillings, including fish, mushroom and vegetable (gemuse). Each maultasche is quite large being at least 8cm long.
A popular story about the origin of maultaschen is that they were invented by monks from Maulbronn Monastery to hide the fact that they were eating meat during lent. This dish has the nickname of Herrgottsbscheißerle which roughly translates to “little ones who cheat the Lord”. Although maultaschen are readily available and enjoyed throughout the year, they are particularly seen as a traditional food during Easter week.
“Schwäbische Maultaschen” has been recognized as a regional specialty by the Gazette of the European Communities. This means that genuine Maultaschen have to be produced in Swabia, Baden-Württemberg, or the Swabian speaking areas of Bavaria.