Starter
'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
Roter Hahn/Frieder Blickle
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. -
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.
-
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
