Schwäbische Maultaschen (large meat ravioli, southern German style)

Ingredients:

• 500 gram fresh pasta dough (500 gr flour, 5 eggs, knead, knead, knead, let rest for1 hour)
• 400 gram ground beef
• 100 gram smoked bacon, finely chopped
• 250 gram cooked spinach, very well drained
• 1 cup bread crumbs (e.g., from 4 rolls)
• 4 eggs
• parsley, finely chopped
• 1 onion, chopped
• 2-3 large onions, thinly sliced
• salt
• pepper
• 2 teaspoons ground nutmeg
• optional: grated cheese (e.g., Gruyere; do not use Parmesan)

Instructions:

• mix the ground beef, beaten eggs, spinach, and bread crumbs in bowl
• saute the bacon & chopped onion, then add to the bowl
• season with the spices
• if making pasta dough yourself, roll it into sheets of appr. 1-2 mm thickness (position 7-8 on a standard manual pasta rolling machine)
• cut the pasta dough into strips of appr. 6-8 cm wide (3 inch) and appr. 3 times as long
• put a rounded tablespoon of the filling in the middle of each dough strip, leaving the edges clear
• moisten the edges, fold the sides over and seal well (e.g., with crimper wheel) so no water can get in when boiling
• place in boiling water or broth for 10-12 minutes
• saute the sliced onions in some olive oil or butter
• serving option 1: in large soup bowl with broth, sauteed slice onions on top; may add some grated cheese on top
• serving option 2: pan fry the cooked maultaschen in some olive oil or butter, covered with generous amount of sauteed onions; may add some grated chees on top
• makes enough for 6 people 
• the maultaschen filling is also great for stuffing bell peppers (paprikas); stuff, cover with
  cheese, bake in oven. [Frank Dörenberg]