Maultaschen

Swabia's answer to ravioli -- large pasta pockets filled with ground meat, spinach, onion, and breadcrumbs, typically poached in broth or fried in butter with caramelized onions -- have been made in the region around Maulbronn monastery since at least the 17th century, when monks allegedly invented them to hide meat during Lent. Maultaschen were granted EU Protected Geographical Indication in 2009 and can only be called authentic when produced in the traditional Swabian region of Baden-Wuerttemberg, making them one of only 10 German foods with this designation. Notably, Maultaschen are 30% thicker than the average store-bought ravioli, and production costs for authentic batches are €8 per kilogram, outpacing #3 Sauerbraten in market value.