yes, maultaschen, lit. trans. mouth pockets, brought to swabia by a certain margreth maultasch in about 1330, married to a certain heinrich von boehmen, whom she kicked out of her burg, also known as mala tasca, the mouse trap. she is said to have married once more, this time to a cousin, ludwig the first, son of the kaiser. all this against the wish of the pope, which made for trouble. incidentally, a maultasch refers also to a woman of the horizontal trade. 

anywhichway, she, a noble lady, is said to have brought the pasta dish back from her native tyrol. and as it may be, it is now a swabian noodle pocket, a so called "herrgottsbscheisserle", your translation is for now likely as good as mine. so, swabian maultaschen, are made with a noodle dough generally filled with meat or vegetables, eggs, spinach, parsley, onions, leek, dried bread, and spices, such as marjoram or nutmeg. i filled mine with chopped sirloin, spinach, breadcrumbs, eggs, onions, sage and a spoon of olive oil. i pulsed the mess, excepting the meat, in the cuisine art, then blended it by hand into a melange, adding anchovies and coarse mustard to adjust for flavor. i cut two sheets of pasta into six rectangles, you can see the process, spooning the hodgepodge onto the bottom, having brushed the edges with egg yolk, covering, finally forking the sides down. the pockets simmered in a chicken broth for a few minutes, cooking the whole thing to perfection.

you could eat them fresh from the broth, better still fry out some onions together with a pocket and that would make a splendid lunch, all the while reminiscing about a trip to germany some hundred years ago, where my much beloved aunt toni managed on short notice to turn out her version of the stuff.

the european union began protecting the swabian noodle pouches as a regional specialty in november 2009. With the status of an eu-wide protected geographical indication, swabian maultaschen are protected in the same way as black forest ham, allgäu emmentaler cheese, nuremberger sausages, and lübecker marzipan, among other delicacies. under the protected label, swabian maultaschen, as an authentic or traditional food, may originate only from baden-württemberg and the government district of swabia. this, for what its worth, from a german web site specific to the maultasche.
me, i'd like to add the legend from the cloister of maulbronn. it is said that the monks there invented the tradition and furnished the filling of such pockets secretly with meat. meat on lent was unthinkably delicious, against all catholic notions and thence strictly forbidden. hence the above herrgottsbscheisserle. bscheissa translates as a high form of cheating and the herrgott, ja mei, well, if you don't know of him, what good does you lent?