South Tyrolean Schlutzkrapfen

Instructions

1. • 100 g rye flour
   • 100 g wheat flour
   • 1 egg
   • 1 tbsp olive oil
   • 4 tbsps water (warm)
   • 1 pinch of salt

   Weigh and mix the two types of flour. Add the egg, oil, water and salt and knead vigorously for 10 minutes to form a dough. If the dough feels too dry, add a little water. Then let it rest, covered, in the refrigerator for 20 minutes.

2. • 20 g butter
   • 1 onion (mittelgroß)
   • 1 clove garlic
   • 250 g spinach

   Meanwhile, dice the onion and chop the garlic. Pre-cook the spinach briefly if fresh, then chop finely. Put the butter in a pot and melt it. Add the onions and garlic, sauté for 5 minutes, add the spinach and simmer on a low heat for 5 to 7 minutes.

3. • 140 g curd
   • 2 piches of salt
   • pepper
   • nutmeg

   Leave the spinach filling to cool. In the meantime, roll out the pastry very thinly (this is best done with a pasta machine on speed 6). Season the filling with salt, pepper and nutmeg, then stir in the curd.

4. Spread the filling by the teaspoonful over the pasta sheets, keeping a little space between them. Fold the pasta lengthwise over the filling, cut out half rounds and press the ends together.

5. • 50 g butter
   • ½ bunch chives
   • parmesan (gerieben)

   Cook the ravioli in hot salted water for 2 minutes. Melt the remaining butter in a pan and cut the chives into fine rings. Serve the ravioli with hot butter, chives and Parmesan.

Happy cooking and Mahlzeit!