"German Ravioli"
Deutsch English
Nach dem Grundrezept aus 400 g Mehl einen Nudelteig herstellen und an einem warmen Ort ruhen lassen. Make a basic recipe of 400 g of dough and let it rest in a warm place.
2 Brötchen in 2 rolls in
250 ml warmer Milch 10 Minuten einweichen. 250 ml of warm milk to soak for 10 minutes.
250 g Blattspinat verlesen, waschen und tropfnaß und in 250 g spinach leaves picked, washed and dripping wet
2 EL Butter abziehen und dazupressen, Spinat im Saladen abtropfen lassen. Anschließ fein hacken und mit den ausgedrückten Brötchen. 2 Tbs butter and pull through a press that can drain spinach salad. Chop finely and place it in the buns.
1 Knoblauchzehe in einem Topf zugedeckt dünsten, bis er zusammengefallen ist. 1 clove of garlic in a saucepan, cooked, covered, until it collapses.
2 EL geriebenem Käse, Salz, Pfeffer und eine Prise geriebene Muskatnuß, gerieben, zu einer glatten Masse verarbeiten, Nudelteig dünn zu 2 gleich großen Teigplatten ausrollen. Im Abstand von 6 cm mit einem Löffel kleine Spinathäufchen auf einer Teigplatte verteilen. Mit einem gezackten Teigrad aus beiden Platten 6 cm große Teigquadrate ausschneiden. Der Ränder mit 2 tablespoons grated cheese, salt, pepper and a pinch of grated nutmeg process until smooth. Roll out dough thinly to 2 equal-sized squares, between 2 and 3 inches, on a side. Place a dollop of the spinach mixture in the middle of each. Cut, with a pastry cutter, two more squares of the same size, leaving them empty of mixture.
Eiweiß bestreichen. Die Spinatquadrate mit den anderen Flecken zudecken und die Ränder festdrücken. 10 Minuten trocknen lassen. Dann die Maultaschen nach Grundrezept 10 Minuten kochen und abgießen. Egg white Coat one side of the empty squares with egg white, flip over onto the squares with the spinach mixture and press down along the sides in order to seal the packets. Let rest the packets for 10 minutes. Then, boil for 10 minutes and drain.
2 Zwiebeln abzeihen, in feine Ringe hobeln und abgießen. 2 onions plain into thin disks and drain
100 g Butter anbräunen. Mit der Butter über die Maultaschen geben. 100 g Butter Sauté butter and drizzle over the packets.

This is so not-easy: what seems obvious in German is not in English and vis versa! Here's another recipe:

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   c            Flour
    4                    Egg
    1       tb           Butter
    6                    Bacon slice -- cut into cubes
    3                    Onion, med -- diced
      1/4   lb           Sausage, Italian sweet
    1                    Hard roll, without crust, an
      1/2   lb           Spinach -- cooked
      1/2   lb           Ground meat
    1       c            Farmer’s sausage -- diced
    3                    Egg
    3       tb           Parsley, fresh -- chopped
                         Salt -- to taste
                         Pepper, black -- to taste
                         Nutmeg -- grated
    1                    Egg
    3       tb           Milk, canned
                         Stock, beef
   Combine the flour, eggs, and salt in a bowl and mix to
   make a pasta dough.  Then add a little water and knead
   until it has a firm but elastic consistency.
   To make the filling, melt the butter in a skillet and
   fry the bacon with the onions until both are quite
   translucent.  Combine the bacon mixture with the
   sausage meat.
   Moisten the hard roll in water, press dry, and put
   through the meat grinder (better than the food mill or
   food processor), along with the bacon mixture, cooked
   spinach, ground meat or smoked farm sausage, leftover
   roast, etc.  Then fold in the eggs, parsley, and
   seasonings; mix together.  The filling should be very
   spicy indeed.
   On a board that has been sprinkled with flour, roll
   out the dough into rectangular sheets (about twice as
   wide as you want your 'Maultaschen' to be).  Take a
   tablespoon measure and put little dabs of filling at
   equally spaced 3-inch intervals all down the middle of
   one side of the sheet of dough.  Mix together the egg
   and canned milk and apply it to the spaces in between,
   the outer edge and the fold line.  Fold the plain half
   of the sheet of dough over to cover the filling, press
   down firmly on the spaces around the little packets of
   filling, and use a pastry wheel or knife to separate
   the packets into 3-inch square or diamond- shaped
   'Maultaschen'.  The process is similar to making
   ravioli. Cook thoroughly in beef stock or boiling
   salted water for about 10 to 15 minutes, dpeending
   upon the size of the 'Maultaschen'.  They'll bob up to
   the surface when they're done; remove them with a
   slotted spoon and allow to drain.
   Serving suggestions:
   Cut an onion or two into half-rings, fry in butter
   until golden brown amd empty the contents of the
   skillet over the 'Maultaschen' on the serving dish.
   Serve with slippery potato salad or a mixed green
   salad. Certainly if anyone were to insist that
   'Maultaschen' were the most delicious of all Swabian
   specialties, I[ÿrst Scharfenberg] would hardly be
   prepared to deny it.  In fact, as indicated earlier, I
   suspect that 'Maultaschen' would have very good
   chances in a four-way interna- tional competition with
   ravioli, won tons, and pirogi for the champion- ship
   of the Roughly Rectangular Pasta with Meat (plus
   Miscellaneous) Filling division.
   It has been said that 'Maultaschen' were originally
   invented in order to allow Swabians to keep eating
   meat during Lent by concealing it beneath the pasta
   shell and amidst the spinach filling from the eye of
   the parish priest (if not the omniscient Deity
   Himself).  The following recipe is typical but far
   from definitive, especially where the ingre- dients
   for the filling are concerned.  Feel free to use
   whatever you have on hand or whatever your fancy (or
   your conscience) dictates.
   From:  THE CUISINES OF GERMANY by Horst Scharfenberg
          Simon & Schuster/Poseidon Press, New York, 1989

...and another good one...