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'Schulzkrapfen' ravioli

'Schulzkrapfen' ravioli

‘Schlutzers’ filled with spinach, originally from Pustertal Valley, are one of the most popular dishes in South Tyrolean cuisine today.

Recipe from the farmer's kitchen

Lucio Pallweber

Roter Hahn/Frieder Blickle ©

Ingredients

4 persons

60 MIN.

For the dough:

100 g

wheat flour

150 g

rye flour

1

free-range egg

50 ml

lukewarm water

salt and oil

For the filling:

1/2

garlic clove

50 g

onion, finely chopped

1 dspn

butter

150 g

spinach

parmesan

100 g

curd cheese (Topfen)

chives

nutmeg

salt, pepper

50 g

butter (brown)

Print recipe

www.roterhahn.it

Instructions - 'Schulzkrapfen' ravioli

• 1.

  Step
  Dough: combine wheat and rye flour with a little salt.
• 2.

  Step
  Mix oil, egg and lukewarm water, knead with the flour to form a dough and leave covered for around 30 minutes.
• 3.

  Step
  FIlling: lightly sweat garlic and onion in the butter, add the finely-chopped spinach and leave to cool slightly. Add parmesan, curd cheese, chives, nutmeg, salt and pepper and mix well.
• 4.

  Step
  Roll out dough thinly, cut out rounds (about 7 cm in diameter) and place filling in the middle. Fold together to form half-moons and press down on edges.
• 5.

  Step
  Boil the 'Schlutzer' in salted water for 3 to 4 minutes, place on a plate and garnish with parmesan, browned butter and some chives. Ricotta, herb, potato or sauerkraut fillings may also be used.
•  
  Happy cooking

Lucio Pallweber

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