Maultaschen, or German ravioli, may have originated in Maulbronn (hence the name), Germany, in a monastary during lent. In order to fool God into not seeing the meat they were eating, the monks chopped it fine, mixed it with spinach and other goodies and wrapped it in a dough "pocket" (Tasche) or like a strudel.
It became peasant food, and housewives would use all sorts of leftovers to fill it, including bread and leftover sausage meat. Serve it in broth, or cooked into scrambled eggs, or saute them in butter and drizzle browned bread crumbs over the top.
Photo © J.McGavin 2009
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