Matoschen (ravioli with brains and spinach)

Matoschen (ravioli with brains and spinach)

Category: Meat dishes

Kitchen: german

Ingredients
Veal or pork brains	400g
Spinach	150 g
Flour	250 g
Egg	1 PC.
Water	50 ml
Olive oil.	1 tbsp. l.
Dry white wine	100 ml
Salt pepper	taste
Olive oil.	for frying

Cooking method

• Matoschen is one of the traditional dishes served in the Oktoberfest pavilions. In our understanding, it is very similar to ravioli, but with a specific filling, the main component of which is veal or pork brains.
• First of all, we prepare the dough. To do this, pour the egg, water and oil into the hole of sifted and poured flour with a slide, salt and knead moderately steep dough, which we wrap in film and send to the refrigerator for an hour.
• 
• Meanwhile, we are preparing the filling. We wash the brains, cleanse of excess fat and films
• 
• Cut them into cubes and fry in olive oil for about half an hour, then pour the wine into a frying pan and bring to readiness until it evaporates.
• 
• Boil spinach in lightly salted water,
• 
• then put on a sieve, combine in a frying pan with fried brains, salt and pepper
• 
• Roll out the dough in a thin layer, spread the filling on one edge with a teaspoon,
• 
• cover lengthwise with the second edge of the dough and cut the ravioli
• 
• Boil the matoschen in salted water until it floats and serve with your favorite sauce - mushroom, meat, vegetable or sour cream. Bon Appetit!

As always, beautiful, tasty and very tempting! Thanks for the recipe!

I never thought the Germans could do that to ravioli! Probably a delicate taste, they just melt