I tried Tyrolean Half-Moons, the ravioli from South Tyrol, for the first time in South Tyrol where they are very popular.
A filled pasta that intrigued me significantly, and of course, I decided to replicate it at home. Everyone went for seconds, and even those who had tried them in South Tyrol with me told me they were “almost identical” in taste and appearance.
A filling based on ricotta and spinach enriched with really tasty chives that you must try as well.
Schlutzkrapfen is their name in Austrian, truly unpronounceable for us Italians, but if you happen to be in Tyrol, you’ll find them in all mountain huts or trattorias.
They are very well known just like canederli or spatzle. Ricotta and spinach ravioli, you might say, yes and no, they are different, especially in the seasonings and the dough, which is made with rye flour.
Below, I leave you other typical recipes from the area, and then we’ll immediately discover how to prepare Tyrolean Half-Moons, the ravioli from South Tyrol after the photo!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients for Tyrolean Half-Moons: Traditional Ravioli from South Tyrol
- 1 1/3 cups rye flour
- 3/4 cup all-purpose flour
- 1 egg (large)
- 1 tbsp extra virgin olive oil
- 1/4 cup water (warm)
- 1 pinch salt
- 6 oz spinach, cooked, boiled (or 10 oz fresh spinach)
- 1/2 cup cow's milk ricotta
- 1/3 cup onion (golden)
- 1 clove garlic
- 1/4 cup grated parmesan
- 2 pinches salt
- to taste black pepper
- 1 pinch nutmeg
- to taste chives
- to taste chives
- 1/4 cup butter (melted)
- to taste grated parmesan
Preparation of Tyrolean Half-Moons: Traditional Ravioli from South Tyrol
To prepare the Tyrolean ravioli, first, prepare the dough. In a bowl, mix the 2 flours.
Add the salt, egg, oil, and just warm water, and mix.
Knead with your hands (you can also do this in a mixer or food processor) until you have a smooth and compact dough.
On the work surface, form a smooth ball and wrap it with plastic wrap, letting it rest for at least 30 minutes.
Meanwhile, while the dough is resting, prepare the filling. Boil the spinach (if fresh), squeeze them, and chop them coarsely with a knife.
In a large pan, sauté the finely chopped onion with the garlic clove until it becomes transparent.
Add the spinach, letting them flavor for a few minutes, salt and pepper them, and remove from the heat.
Incorporate the drained ricotta into the spinach, the grated cheese, and season with chives cut with scissors and nutmeg.
Mix everything well to blend the flavors.
Once the filling is ready, roll out the dough using a rolling pin or a pasta machine “nonna papera” to be very thin.
With a pastry cutter or glass, cut out 3-inch discs.
Fill with a little filling previously placed inside a pastry bag, then fold into half-moons.
Close the Tyrolean half-moons, the ravioli from South Tyrol, by pressing the edges with the tines of a fork.
As you form the Tyrolean half-moons, place them on a cloth sprinkled with flour, spaced apart from each other.
If you intend to cook them immediately, place a large pot of slightly salted water on the stove and cook the Tyrolean ravioli for 4 minutes after the water comes to a boil.
Serve them with melted butter on top, plenty of grated cheese, and chives cut with scissors.
Wait, before you go, I leave you my FACEBOOK PAGE if you want to be updated daily with my recipe
How to Store Tyrolean Half-Moons: Traditional Ravioli from South Tyrol
You can store them raw, well-laid out on a tray with parchment paper, covered with a cloth in the refrigerator for 1 day.
You can also freeze them raw in the same tray, then once frozen, place them in appropriate freezer bags.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
