The Pasta Atlasof Italy

Trentino-Alto Adige / Stuffed Pasta

Schlutzkrapfen with Spinach and Ricotta

Rye-and-wheat half-moons filled with spinach and ricotta, finished with brown butter and chives.

130 minutes Hard Serves 4 half-moons

Method

  1. Mix flours, egg, salt, and enough warm water for a firm dough.
  2. Rest 30 minutes.
  3. Combine spinach, ricotta, cheese, nutmeg, salt, and pepper.
  4. Roll dough thin, cut circles, fill, and fold into half-moons.
  5. Boil gently until tender.
  6. Dress with browned butter, chives, and cheese.
Cook's note: Rye dough tears more easily than egg pasta; roll patiently and avoid overfilling.

Why this dish belongs to Trentino-Alto Adige

Schlutzkrapfen are a borderland pasta, related to both ravioli and Central European dumplings.

Read the Trentino-Alto Adige pasta history page

Keep cooking Trentino-Alto Adige

Related recipes