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    Pasta · Pasta shape · Short entry

    Schlutzkrapfen

    Half-moon ravioli of South Tyrol, made with a dough of rye and wheat flour and filled with spinach and fresh cheese. They are boiled for a few minutes and served with melted butter, grated cheese and chives. The province lists them as a traditional product under the Italian name *ravioloni ripieni*.

    Schlutzkrapfen — editorial illustration

    Rye in the dough

    The South Tyrolean agency IDM gives a dough of 150 g rye flour and 100 g wheat flour with an egg, lukewarm water, a spoon of oil and salt. The filling is cooked spinach with onion and garlic softened in butter, ricotta, grated grana, chives, nutmeg and pepper; boiled, sieved potato is a variant. Discs about 7 cm across are cut with a plain round cutter, filled, folded into half-moons and pressed shut. They boil for 3 to 4 minutes and are served with grana, melted butter and chopped chives.

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