Flight Pantry

If you’re looking for a meal that brings together speed, flavor, and that comforting German touch, these pan-fried Maultaschen wrapped in crispy ham with a fresh spinach and cherry tomato salad are exactly what you need. This recipe is perfect for those days when you want something special without spending hours in the kitchen. And the best part? You don’t need to boil anything. Just wrap the Maultaschen in ham and toss them straight into a hot pan.

If you’ve never tried them before, Maultaschen are large, ravioli-like dumplings from Southern Germany, traditionally filled with meat, spinach, or vegetables. Here, we give them a quick and flavorful twist: a ham wrap, a hot pan, and within minutes you’ve got a plate that looks restaurant-worthy and tastes incredible. The simple salad of baby spinach and cherry tomatoes adds the perfect contrast — fresh, colorful, and light.

This dish serves 4 hungry people, is perfect for a weeknight dinner, a laid-back brunch, or even to impress your guests with something different yet simple. And yes — it only takes 20 minutes.

Ingredients:

Serves 4

For the Maultaschen:

• 4 to 6 fresh or refrigerated Maultaschen (about 500 g), filling of your choice

• 8 thin slices of ham (or speck, prosciutto, or quality cooked ham)

• 1 tablespoon olive oil

• 1 teaspoon butter (optional, for extra flavor and golden crisp)

For the salad:

• 100 g fresh baby spinach

• 250 g cherry tomatoes (use a mix of red and yellow if possible)

• 1 tablespoon lemon juice

• 2 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper, to taste

Preparation:

1. Wrap the Maultaschen: Take the Maultaschen out of the package. Wrap each one with a slice of ham, covering as much as possible. If they’re large, use half a slice or overlap two smaller ones.

2. Pan-fry until golden: Heat a large pan over medium-high heat. Add the olive oil and butter (if using). Place the Maultaschen seam-side down in the pan and cook for about 3 minutes per side, or until the ham is crispy and the dumplings are heated through. Work in batches if necessary to avoid overcrowding the pan.

3. Make the salad: Rinse the baby spinach and halve the cherry tomatoes. In a large bowl, toss them together with olive oil, lemon juice, salt, and freshly ground black pepper. Adjust seasoning to taste.

4. Serve and enjoy: Divide the Maultaschen among four plates and serve with a generous helping of salad.

For an extra touch, you can top with shaved parmesan or drizzle with balsamic glaze. Enjoy warm, straight from the pan!

Looking for more quick and delicious ideas?

Try my Delicious Summer Pasta with Flaked Salmon and Vegetables or these A Cosy Take on Classic Spaghetti Bolognese —both ready in under 30 minutes and perfect for busy weeknights!