Maultaschen are little “mouth pockets”, German Ravioli that was invented by monks out of desperation. Legend says that during the Thirty Years’ War (1618 to 1648) the monks of Maulbronn were given a hunk of meat during the fasting period. To abide by God’s law, they thought of a way to eat the meat without detection. The monks finely minced the meat, disguised it with spinach and herbs and wrapped it in pasta dough to hide this sin from God. Which is why they are also called “Herrgottsbscheißerle“ in Schwaben, a cute word that basically means cheating God.
Traditionally you really only make Maultaschen on Green Thursday. Since they are kind of a production, many families make a huge stock pile of them to freeze! My aunts would come join my mother, sister, and I, and it was great fun to produce all of these Maultaschen that never taste better than when they first come out of the pot. And butchers are busy supplying all that's needed including the dough - which you can buy in large sheets from the butcher. If too much bread is in the Maultaschen the joke is that they came from the baker... there are as many Maultaschen recipes as there are families and in my family we never used spinach in the filling.