Bettina's Kitchen Stories: Traditional Schlutzkrapfen
From Tires, take the cable car up to Carezza and then continue on to the Messnerjoch alpine hut. Here, not only is the view breathtaking, but so is the food! Today, we’ll prepare a true South Tyrolean classic together: traditional “Schlutzkrapfen,” or Tyrolean ravioli.
Traditional Schlutzkrapfen
Recipe: serves 2
Dough ingredients
- approx. 500g wheat flour
- 300ml water
- 1 tsp vegetable oil
- approx. 1 tbsp salt
Preparation
Knead all the ingredients together until you get a soft, elastic dough. Cover it and let it rest for about 30 minutes.
Spinach filling ingredients
- approx. 300g fresh spinach, cooked and pureed
- ½ small onion
- salt
Preparation
Finely chop the onion and mix it with the pureed spinach. Season with salt.
Making the Schlutzkrapfen
Roll out the dough very thin and cut out small discs. Place a small amount of the spinach filling in the centre of each disc, then fold over and seal to shape the Schlutzkrapfen.
Seal the edges well and cook them in gently boiling salted water until the Schlutzkrapfen rise to the surface.
Traditionally, Schlutzkrapfen are served with melted butter, grated Parmesan, and some chives.
