This authentic Schlutzkrapfen recipe features tender homemade pasta filled with a savory spinach and ricotta mixture. Hailing from the picturesque South Tyrol region of Italy, this dish is ideal for a hearty family dinner. Ready in 75 minutes with a rich, herbaceous flavor that's truly satisfying.
Ingredients
Directions
Prepare the dough: In a large bowl, combine the flours and salt. Make a well in the center and add the eggs and warm water. Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Prepare the filling: While the dough rests, melt 1 tablespoon butter in a skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened.
Combine filling ingredients: In a medium bowl, combine the cooked and squeezed dry spinach (finely chopped if large), ricotta cheese, Parmesan cheese, sautéed onion, nutmeg, salt, and pepper. Mix well to combine.
Roll out dough: Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 inch thick, ideally with a pasta machine.
Form Schlutzkrapfen: Place small spoonfuls of the filling (about 1 teaspoon) onto one half of the rolled-out dough, spacing them about 1 1/2 inches apart. Fold the other half of the dough over the filling. Press firmly around each mound of filling to seal, pushing out any air. Using a fluted pastry wheel or a round cutter, cut out half-moon or ravioli shapes. Repeat with the remaining dough and filling.
Cook Schlutzkrapfen: Bring a large pot of salted water to a gentle boil. Carefully add the Schlutzkrapfen in batches and cook for 3-5 minutes, or until they float to the surface and the dough is tender.
Brown butter: While the Schlutzkrapfen cook, melt 4 tablespoons of butter in a small skillet over medium heat. Cook until the butter turns a light golden brown and smells nutty (be careful not to burn it).
Serve: Remove the cooked Schlutzkrapfen with a slotted spoon and arrange on serving plates. Drizzle generously with the browned butter, sprinkle with grated Parmesan cheese, and garnish with fresh chives, if using, before serving.
Schlutzkrapfen Recipe
Serves: 4 People
Prepare Time: 20
Cooking Time: 75
Calories: 400
Difficulty:
Medium
This authentic Schlutzkrapfen recipe features tender homemade pasta filled with a savory spinach and ricotta mixture. Hailing from the picturesque South Tyrol region of Italy, this dish is ideal for a hearty family dinner. Ready in 75 minutes with a rich, herbaceous flavor that's truly satisfying.
Ingredients
Directions
Prepare the dough: In a large bowl, combine the flours and salt. Make a well in the center and add the eggs and warm water. Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Prepare the filling: While the dough rests, melt 1 tablespoon butter in a skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened.
Combine filling ingredients: In a medium bowl, combine the cooked and squeezed dry spinach (finely chopped if large), ricotta cheese, Parmesan cheese, sautéed onion, nutmeg, salt, and pepper. Mix well to combine.
Roll out dough: Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 inch thick, ideally with a pasta machine.
Form Schlutzkrapfen: Place small spoonfuls of the filling (about 1 teaspoon) onto one half of the rolled-out dough, spacing them about 1 1/2 inches apart. Fold the other half of the dough over the filling. Press firmly around each mound of filling to seal, pushing out any air. Using a fluted pastry wheel or a round cutter, cut out half-moon or ravioli shapes. Repeat with the remaining dough and filling.
Cook Schlutzkrapfen: Bring a large pot of salted water to a gentle boil. Carefully add the Schlutzkrapfen in batches and cook for 3-5 minutes, or until they float to the surface and the dough is tender.
Brown butter: While the Schlutzkrapfen cook, melt 4 tablespoons of butter in a small skillet over medium heat. Cook until the butter turns a light golden brown and smells nutty (be careful not to burn it).
Serve: Remove the cooked Schlutzkrapfen with a slotted spoon and arrange on serving plates. Drizzle generously with the browned butter, sprinkle with grated Parmesan cheese, and garnish with fresh chives, if using, before serving.
