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Schlutzkrapfen (ravioli with spinach and ricotta filling)

Tyrolean recipes - farm recipes

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Schlutzkrapfen (ravioli with spinach and ricotta filling)

ingredients

For the dough:
For the filling:
100 g wheat flour
½ clove of garlic, finely chopped
150 g rye flour
50 g onion, finely chopped
1 free-range egg
1 dessertspoon butter
About 50 ml lukewarm water
150 g spinach
salt and oil
parmesan cheese
100 g curd cheese (Topfen)
chives, nutmeg, salt and pepper
50 g butter (browned)

preparation

Dough: combine wheat and rye flour with a little salt. Mix oil, egg and lukewarm water, knead with the flour to form a dough and leave covered for around 30 minutes.                                                                                                         
FIlling: lightly sweat garlic and onion in the butter, add the finely-chopped spinach and leave to cool slightly. Add parmesan, curd cheese, chives, nutmeg, salt and pepper and mix well.                                                                       
Roll out dough thinly, cut out rounds (about 7 cm in diameter) and place filling in the middle. Fold together to form half-moons and press down on edges. Boil the 'Schlutzer' in salted water for 3 to 4 minutes, place on a plate and garnish with parmesan, browned butter and some chives.
 Ricotta, herb, potato or sauerkraut fillings may also be used.
Have fun cooking
Lucio Pallweber
Farmer at ’Nalserbacherkeller‘ near Nals, a ’Red Rooster‘ farm and inn
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