South Tyrolean Schlutzkrapfen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the noodle dough, knead both types of flour, egg, 1⁄2 tsp. salt, oil and 80-100 ml lukewarm water with the dough hooks of the mixer to a smooth dough. Form the dough into a ball on a well floured work surface.

2. 2

   Wrap in foil and chill for about 1 hour.

3. 3

   Meanwhile peel and finely dice the onion and garlic. Sort, wash, shake dry and chop the spinach. Heat 1 tablespoon butter in a pot. Sauté onion and garlic in it. Add the spinach and steam for about 2 minutes.

4. 4

   Pour into a sieve and press out easily. Grate the Parmesan cheese. Stir half with ricotta into the spinach. Season to taste with salt, pepper and nutmeg. Let it cool down.

5. 5

   Cut the pasta dough in half. Roll out the two halves very thinly (1-2 mm) in a rectangle on a floured work surface. Spread the filling with a teaspoon as approx. 40 heaps at even intervals on a pastry sheet.

6. 6

   Spread a thin layer of water on the spaces in between and place the second pastry sheet on top. Press the spaces well. Use a knife or a dough wheel to cut the gaps into about 40 squares.

7. 7

   Cook the Schlutzkrapfen in portions in boiling salted water for about 7 minutes.

8. 8

   Meanwhile wash the chives, dab dry and cut into small rolls. Melt 80 g butter in a large pan until golden brown. Remove the Schlutzkrapfen with a skimmer, drain well and toss in the butter.

9. 9

   Season with salt and pepper. Sprinkle with chives and the rest of parmesan.

Nutrition Facts

KCAL
540 kcal

CARBS
45 g

FATS
31 g

PROTEINS
16 g