South Tyrolean Schlutzkrapfen

Name: South Tyrolean Schlutzkrapfen
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 225 g (1/2 pack) deep-frozen leaf spinach; 100 ml Milk; 150 g Butter; 125 g Rye flour; 150 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 1 Onion; 1 small clove of garlic; 2 TABLESPOONS Olive oil; 50 g Parmesan; 200 g Ricotta; 1 TEASPOON Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Chives; 7-10 Tbsp Flour; 7-10 Tbsp Parmesan; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

225 g (1/2 pack) deep-frozen leaf spinach
100 ml Milk
150 g Butter
125 g Rye flour
150 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
1 Onion
1 small clove of garlic
2 TABLESPOONS Olive oil
50 g Parmesan
200 g Ricotta
1 TEASPOON Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Chives
7-10 Tbsp Flour
7-10 Tbsp Parmesan
7-10 Tbsp Cling film

Directions

1
Defrost the spinach in a warm place. Warm the milk lukewarm and melt 25 g butter in it. Knead both types of flour, eggs, 1/2 teaspoon salt and milk mix with the dough hooks of the hand mixer to a smooth dough. Form the dough into a ball on a well floured work surface and wrap in cling film. Put the dough in a cool place for about 1 hour. Peel and finely dice the onion.
2
Peel garlic and chop finely. Squeeze out the spinach and chop as well. Heat olive oil in a pot. Sauté the diced onion for about 1 minute, add the garlic and sauté as well. Add the spinach and steam for about 2 minutes. Grate parmesan. Stir ricotta first, then parmesan and breadcrumbs into the spinach. Season to taste with salt, pepper and nutmeg. Let it cool down. Halve the pasta dough and roll out both halves thinly on a floured work surface. Spread the filling with a teaspoon as 40 heaps evenly spaced on a pastry sheet. Brush the spaces in between with water and place the second pastry sheet on top.
3
Season to taste with salt, pepper and nutmeg. Let it cool down. Halve the pasta dough and roll out both halves thinly on a floured work surface. Spread the filling with a teaspoon as 40 heaps evenly spaced on a pastry sheet. Brush the spaces in between with water and place the second pastry sheet on top. Press the spaces well and cut into squares with a pastry wheel. Cook the Schlutzkrapfen in portions in boiling salted water for about 7 minutes. In the meantime heat 125 g butter in a large pan until it is light brown. Wash the chives, shake dry and cut into small rolls. Remove Schlutzkrapfen with a skimmer, drain well and toss in the butter. Season with salt and pepper, sprinkle with chives rolls. Garnish with parmesan and serve immediately
4
Cook the Schlutzkrapfen in portions in boiling salted water for about 7 minutes. In the meantime heat 125 g butter in a large pan until it is light brown. Wash the chives, shake dry and cut into small rolls. Remove Schlutzkrapfen with a skimmer, drain well and toss in the butter. Season with salt and pepper, sprinkle with chives rolls. Garnish with parmesan and serve immediately
5
Waiting time approx. 45 minutes