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Tyrolean pasta crescents: „Schlutzkrapfen“

Serves 4

  • 150 g rye flour
  • 100 g wheat flour
  • 1 egg
  • 50-60 ml warm water
  • 1 tablespoon olive oil
  • Salt

  • 150 g boiled spinach (approx. 300 g fresh spinach)
  • 50 g finely chopped onion
  • ½ clove garlic (finely chopped)
  • 1 tablespoon butter
  • 100 g creamy ricotta or Ricotta romana cheese
  • 1 spoon grated Parmesan
  • 1 spoon finely chopped chives
  • 1 pinch nutmeg, freshly milled pepper, salt

  • Grated Parmesan cheese
  • Hazelnut butter
  • Finely chopped chives

  • Mix the two types of flour together on a work surface and make a well in the centre. Add the salt.
  • Add the egg to the warm water and oil then pour this liquid into the centre of well and knead together until smooth.
  • Cover the pasta and leave it to stand for 30 minutes.

  • Chop the spinach finely. Gently fry the onion and garlic in the butter, add the spinach and cook over a low heat.
  • Add the Ricotta, Parmesan and chives, then season with the nutmeg, salt and pepper and mix well together.
  • Roll out the pasta into a thin sheet.
  • Roll it out as quickly as possible so that it does not dry out.
  • Use a plain round cutter to cut out circles of pasta, 7 cm in diameter.
  • Use a spoon or a piping bag to place the filling in the centre of each disc.
  • Wet the edges of the disc with water and fold it over to make a small half moon shape.
  • Press the edges together immediately to seal.
  • Cook the Schlutzkrapfen in salted water and place on a plate. Sprinkle with Parmesan and serve with hazelnut butter and chives.

Cooking time: 3-4 minutes.
Tyrolean pasta crescents: „Schlutzkrapfen“
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Fam. Pescollderungg
Str. Costadedoi, 21
I-39030 San Cassiano (BZ)
Alta Badia
T +39 0471 849508
F +39 0471 849292

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