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'Schulzkrapfen' ravioli
'Schulzkrapfen' ravioli
‘Schlutzers’ filled with spinach, originally from Pustertal Valley, are one of the most popular dishes in South Tyrolean cuisine today.
Lucio Pallweber
Farmer from Buschenschank Nalserbacherkeller
Ingredients
4 persons
60 MIN.
100
g
wheat flour
150
g
rye flour
1
free-range egg
50
ml
lukewarm water
salt and oil
1/2
garlic clove
50
g
onion, finely chopped
1
dspn
butter
150
g
spinach
parmesan
100
g
curd cheese (Topfen)
chives
nutmeg
salt, pepper
50
g
butter (brown)
Instructions - 'Schulzkrapfen' ravioli
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1.StepDough: combine wheat and rye flour with a little salt.
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2.StepMix oil, egg and lukewarm water, knead with the flour to form a dough and leave covered for around 30 minutes.
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3.StepFIlling: 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.
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4.StepRoll 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.
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5.StepBoil 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.
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Happy cooking