For the dough mix 300 g flour and 1⁄2 TL salt in a bowl. Add eggs, oil and 1 tablespoon of water. Knead with the dough hooks of the mixer to a smooth, supple dough. If the dough is too dry, add some more water, it is too moist, knead in some more flour.
Remove the dough from the bowl and knead vigorously with your hands for 8-10 minutes. Wrap in cling film and leave to rest at room temperature for about 1 hour.
Dice the gorgonzola for the filling. Mix with ricotta and season with pepper. Halve the pasta dough and roll out thinly on some flour. Cut out 18 circles (each about 8 cm Ø). Brush thinly with water.
Put about 1 teaspoon of cheese cream on one half of each circle, fold the other half over. Press the edges firmly together with a fork. Place on a floured board. Process the rest of the dough and filling in the same way.
Bring plenty of salted water to the boil in a wide saucepan. Put the Schlutzkrapfen in it in portions at low heat 4
Wash sage, shake dry and pluck leaves. Wash apples, quarter them, remove seeds and cut them into narrow slices. Heat butter in a large pan. Fry the apples for 2-3 minutes. Add sage and fry briefly.
Swivel the Schlutzkrapfen in the hot apple butter. Arrange everything.