Swabian Stuffed Pasta Pockets with Meat and Spinach

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These generously sized Swabian stuffed pasta pockets from southwestern Germany are filled with a savory blend of seasoned ground meat, spinach, smoked bacon and bread crumbs, all wrapped in a tender egg noodle dough. They are traditionally poached in clear beef broth or finished in hot butter with onions for a crispy golden crust, making them a hearty and satisfying main course.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 55 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 1180 mgSodium
• 740 mgPotassium
• 125 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the noodle dough

• 2 cups all-purpose flour
• 2 large eggs
• 1 large egg yolk
• 1/2 tsp salt
• 2 to 3 tbsp cold water

For the meat and spinach filling

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 6 oz baby spinach, chopped
• 14 oz mixed ground beef and pork
• 3 oz smoked bacon, finely diced
• 3/4 cup plain breadcrumbs
• 1 large egg, beaten
• 1 tsp dried marjoram, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp grated nutmeg

For the broth and finishing

• 6 cups beef broth
• 1 small onion, quartered
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 small onion, thinly sliced
• 1 tbsp chopped fresh chives

Directions

1. Make the dough: in a bowl, combine the flour, whole eggs, egg yolk, salt and just enough cold water to bring the dough together. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
2. While the dough rests, melt 1 tablespoon butter in a skillet over medium heat and cook the finely diced onion until soft, about 4 minutes. Add the spinach and stir just until wilted and any released liquid has cooked off, then transfer to a large bowl to cool slightly.
3. Add the ground beef and pork, bacon, breadcrumbs, egg, marjoram, salt, pepper and nutmeg to the spinach. Mix by hand just until evenly combined without overworking.
4. Roll the rested dough on a lightly floured surface into a thin rectangle about 1/16 inch thick and cut into 4-inch squares. Place a heaping tablespoon of filling in the center of each square, brush the edges with water, fold into rectangles or triangles and press firmly to seal.
5. Bring the beef broth, quartered onion and bay leaf to a gentle simmer in a wide pot. Lower the stuffed pockets into the simmering broth and cook for 12 to 15 minutes until they float and the dough is tender.
6. For broth service, ladle pockets and broth into warm bowls and top with chives. To finish in butter, lift pockets out, pat dry, and brown in 2 tablespoons butter with the thinly sliced onion until golden and crisp on both sides.
7. Serve immediately, garnished with extra chives and a fresh grind of black pepper.

Cook’s Notes

• Press the sealed edges firmly with the tines of a fork after folding so they stay closed during simmering.
• For a more traditional flavor, replace about 4 ounces of the ground meat with finely chopped leftover roast pork or roast beef from the Sunday joint.
• The pockets can be assembled up to 24 hours ahead and kept covered in the refrigerator; poach them straight from the fridge, adding a minute or two to the cooking time.
• Day-old pockets are excellent sliced and pan-fried in butter, served with a sunny-side-up egg on top for a classic German lunch.

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