Southtyrolean Schlutzkrapfen
Schlutzkrapfen are a specialty from Southtyrol in the North of Italy. It's ravioli filled with spinach and cream cheese, served with butter and parmesan. Enjoy!
Portionen: 4
Utensilien
- Bowl
- Chopping Board
- Knife
- Pan
- Grater
- Rolling Pin
- Glass/round cookie cutter
- Pot
Zutaten
For the dough:
- 100 g rye flour
- 200 g semolina
- 100 ml water
- 1 egg
- 1/2 tsp salt
For the filling:
- 1 tbsp butter
- 1 small onion
- 300 g spinach frozen
- 100 g cream cheese or ricotta
- salt
- pepper
- nutmeg
- 1 handful parmesan
For serving:
- 3 tbsp butter
- parmesan
- fresh herbs parsley, chives...
Zubereitung
- Combine all of the ingredients for the dough and let it rest in the fridge while you prepare the filling.
- Heat the butter in a pan, finely chop the onion and fry it in the butter. Add the spinach and cook it for a few minutes. When it's done, take it off the heat, add the cream cheese and season with salt, pepper, freshly grated nutmeg and parmesan.
- Roll out the dough very thinly. Cut out circles. Depending on the size, add approx. 1 tsp of the filling to every circle. Close it and crimp the edge with a fork to get the typical Schlutzkrapfen-decoration.
- Boil them in salted water for approx. 5 minutes. Brown the butter and serve with butter, parmesan and fresh herbs.
Tipps
Who doesn't love Southtyrolean food? Here's all of my originally Southtyrolean recipes – from bread to soups and desserts!