Schlutzkrapfen

Half-moon ravioli on a rye dough, dressed with browned butter and chives.

Egg. Not vegetarian — contains parmesan whose rennet the source does not name, ricotta whose rennet the source does not name.

Ingredients

• 150 g rye flour
• 150 g plain flour
• 1 egg and 1 yolk
• 120 ml warm water
• 1 tablespoon olive oil
• 400 g spinach, cooked and squeezed very dry
• 200 g quark or drained ricotta
• 1 small onion, finely chopped and softened
• 40 g parmesan, grated
• nutmeg
• 80 g butter and a bunch of chives, to dress
• 1.5 teaspoons salt

Method

1. RYE IS HALF THE FLOUR, which is what makes this Alto Adige rather than Italian pasta: the dough is darker, nuttier and noticeably less elastic, so it wants the extra yolk and the oil to hold together at all.
2. Knead 10 minutes and rest it an hour wrapped.
3. Squeeze the spinach until genuinely dry, chop it, and mix with the quark, softened onion, parmesan, nutmeg and salt.
4. Roll the dough thin and cut 8 cm discs.
5. Put a teaspoon of filling on each, fold to a HALF MOON and press the edge with your fingertips — no fork, no crimping, and no second fold round a finger as for tortellini.
6. Boil 3 to 4 minutes in salted water, lifting them out gently; the rye dough is more fragile than an egg one.
7. Brown the butter until it smells nutty, pour it over, and scatter a lot of chopped chives and more parmesan.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes