Schlutzkrapfen filled with spinach and ricotta, a great classic of South Tyrolean cuisine. These are fresh pasta half-moons, made with a dough based on rye flour and soft wheat flour, stuffed with chopped spinach enriched with onion, garlic, chives, and nutmeg, as well as ricotta. A delicious dish, found in restaurants and mountain huts in South Tyrol.
Making Schlutzkrapfen is not difficult at all, it just requires a little patience to fill and shape them one by one, but it’s definitely worth it!
Topped with plenty of grated Parmesan, chopped chives, and melted butter, they are simply phenomenal!
- Difficulty: Medium
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 8.8 oz rye flour (Molino Merano)
- 7.1 oz soft wheat flour 00 no. 2 (Molino Merano)
- 2 eggs
- 1 tbsp vegetable oil
- 1/2 cup water (warm)
- 1/2 tsp salt
- 1 lb spinach, frozen (chopped)
- 1/2 cup onion
- 1 clove garlic
- 3 tbsp vegetable oil
- 7.1 oz ricotta cheese
- 5 tbsps grated Parmesan cheese
- 1 tbsp chives (chopped)
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste grated Parmesan cheese
- to taste chives (chopped)
- 3.5 oz butter (melted)
Steps
To prepare the Schlutzkrapfen dough, mix the rye flour and soft wheat flour on the work surface and create a well.
In the center, add the eggs, vegetable oil, half of the water, and salt. Begin working the eggs with a fork, gradually incorporating the flour. Then knead everything with your hands, gradually adding water, until you obtain a firm and homogeneous dough. Wrap with plastic wrap and let it rest for 30 minutes at room temperature.
For the Schlutzkrapfen filling, thaw the spinach.
Peel and finely chop the onion and garlic. Heat a pan with the oil, add the chopped onion and garlic, and sauté for a couple of minutes, stirring. Add the spinach and continue cooking for a few minutes. If the spinach is very watery, continue cooking until most of the water has evaporated and the spinach is creamy; otherwise, the filling will be too watery. Remove the spinach from the heat and let it cool slightly.
Then add the ricotta, grated Parmesan, chives, as well as salt, pepper, and nutmeg to taste.
Mix and set aside.After the resting time for the dough, cut a quarter and wrap the remaining dough with plastic wrap, as it dries out easily.
Roll out the dough on a lightly floured surface until it is 1/25 inch thick. Using a pastry cutter (about 3.5 inches in diameter), cut out discs. Take the dough scraps and wrap them with plastic wrap; you can reuse them later.
Place about 1 teaspoon of filling in the center of each disc, then moisten the edges and fold them into a half-moon. Press firmly along the edge of each half-moon to seal them well, otherwise, the filling might come out during cooking, or water might enter during cooking, making the filling watery.
Place the prepared Schlutzkrapfen on a floured cutting board.
Proceed in the same way with the remaining dough.
To cook the Schlutzkrapfen, bring plenty of water to a boil in a large pot and salt it.
Drop the Schlutzkrapfen and cook for 4-5 minutes, then remove from the water with a slotted spoon.
Arrange the Schlutzkrapfen on plates or a tray, without overlapping them too much, and serve with plenty of grated Parmesan, chopped chives, and melted butter.
Tip
Depending on the size of the pot, cook the Schlutzkrapfen in 2-3 batches rather than overfilling it.
