South Tyrol, Italy
Schlutzkrapfen
Spinach and cheese half moons in brown butter. Alpine ravioli with a rye accent.
90 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original506kcal
19 gprotein
9 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Knead the rye flour, maida, egg, water, oil and a pinch of salt into a smooth dough. Cover and rest 30 minutes.
- 2Wilt the spinach, cool, squeeze very dry and chop. Cook the onion and garlic in 1 tbsp butter until soft.
- 3Mix the spinach, onion, ricotta, half the parmesan, nutmeg and remaining salt.
- 4Roll the dough thin and cut 8 cm circles. Fill with a spoon of filling, fold into half moons and press the edges firmly.
- 5Boil in salted water for 4 minutes after they float.
- 6Cook the remaining butter until golden brown and nutty. Spoon over the dumplings with the remaining parmesan and spring onion.
Serve it like this
Fan the dumplings on a warm plate, spoon brown butter over and shower with parmesan and spring onion.
