German cuisine · Dough, Pasta & Rice

Schlutzkrapfen (Tyrolean Half-Moon Ravioli)

Tyrolean half-moons of rye-wheat dough filled with spinach and quark, tossed in brown butter with Parmesan.

Ingredients · for 4 servings

• 150 g rye flour
• 150 g flour
• 1 egg
• 120 ml lukewarm water
• 2 tbsp oil
• 400 g spinach
• 250 g quark
• 1 onion
• 80 g butter
• 60 g Parmesan
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Knead both types of flour with the egg, oil, 1 tsp salt and the water into a smooth dough and let rest covered for 30 min.
2. Blanch the spinach in boiling salted water for 1 min., refresh in ice water, squeeze out very well and chop finely.
3. Finely dice the onion, sauté in 20 g butter for 4 min. until translucent, mix with the spinach and quark, and season generously with nutmeg, salt and pepper – the filling must be clearly seasoned.
4. Roll the dough out very thinly in batches, cut out 8 cm circles, place 1 tsp filling on each, brush the edges with water and press firmly into half-moons.
5. Simmer the ravioli in gently boiling salted water for 4–5 min., until they float to the surface, and lift out with a slotted spoon.
6. Foam the remaining butter until golden brown, toss the ravioli in it, sprinkle with grated Parmesan and serve immediately.