South Tyrolean Schlutzkrapfen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g wheat flour
- 125 g rye flour
- 1 egg (s)
- 1 tablespoon oil
- 250 g spinach
- 1 onion (s)
- 100 g butter
- 1 tablespoon parsley
- 100 g ricotta
- 4 tablespoon mountain cheese or parmesan
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Knead the two types of flour in a bowl with the egg, about 5 tablespoons of lukewarm water and the oil to form a smooth dough. Then shape it into a ball, wrap it in foil and let it rest for about half an hour.
- In the meantime, briefly heat the washed, still wet, spinach in a pan, collapse, then let it cool down and squeeze it out well.
- Swirl the onion cubes in a little butter, fold in the spinach and chopped parsley and sauté briefly. Remove from the heat and mix in the ricotta and the spicy grated cheese. Season the filling with salt, pepper and freshly grated nutmeg.
- Roll the pasta dough thinly on the floured work surface and cut out circles with the help of a glass. Place a small spoonful of the filling on each pasta circle, moisten the edges of the pastry slightly, fold them up and press flat on the edge.
- Bring salted water to the boil and cook the Schlutzkrapfen in it for about 5 minutes.
- Brown the remaining butter in the pan and toss the donuts in it. Serve sprinkled with parsley, parmesan or grated mountain cheese.
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