Tyrolean Schlutzkrapfen

Ingredients

Directions

1. 1

   For the dough, warm milk lukewarm and melt 25 g butter in it. Separate 1 ##egg##. Knead both flours, approx. 1/2 teaspoon salt, 1 whole egg, egg yolk and milk with the dough hooks of the mixer to a smooth dough.

2. 2

   Form dough into a ball, wrap in foil. Leave to rest for approx. 1 hour at room temperature.

3. 3

   For the filling, peel ##onion## and ##garlic## and dice finely. Heat the oil in a pot. Sauté onion and garlic in it. Add frozen spinach and 5-6 tablespoons of water.

4. 4

   Cover and steam for 12-14 minutes, stirring from time to time. Continue to steam open for 3-4 minutes until the liquid has evaporated.

5. 5

   Shred about 1/3 Parmesan cheese into shavings and grate the rest finely. Stir the ricotta, grated parmesan and breadcrumbs into the spinach. Season to taste with salt, pepper and nutmeg. Let it cool down.

6. 6

   Cut the pasta dough in half. Roll out each noodle dough thinly on a little flour about 2 mm. Place 1 tsp. of filling on each dough sheet at a distance of about 5 cm. Whisk the egg white. Spread the second pastry sheet with the whisked egg white and place it on the pastry sheet with the filling.

7. 7

   Press the spaces between them. Then cut out into approx. 5 x 5 cm large Schlutzkrapfen or cut them with a knife.

8. 8

   Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil in a wide saucepan. Cook the Schlutzkrapfen in boiling water for 6-8 minutes. Lift them out with a skimmer and let them drip off.

9. 9

   Wash the chives, dab dry and cut into small rolls. Heat 50 g butter in a large frying pan until slightly browned. Swivel the Schlutzkrapfen in it. Season with salt and pepper. Sprinkle with chives and the rest of parmesan.

Nutrition Facts

KCAL
620 kcal

CARBS
51 g

FATS
35 g

PROTEINS
22 g