Schlutzkrapfen (Italy)

An authentic recipe for South Tyrolean Schlutzkrapfen, showcasing the traditional rye-wheat dough and rich spinach-ricotta filling finished with brown butter.

Level Hard Prep 45 min Cook 20 min Servings 4 Score 4.9/10

Ready in

65 min

Makes 4 servings

Prep 45m

Cook 20m

Level Hard

About this recipe

An authentic recipe for South Tyrolean Schlutzkrapfen, showcasing the traditional rye-wheat dough and rich spinach-ricotta filling finished with brown butter.

South Tyrol's famous half-moon stuffed pasta parcels served with brown butter and parmesan.

Instructions

Combine rye flour, all-purpose flour, and salt in a bowl. Add the egg and lukewarm water, kneading into a smooth, elastic dough.
Cover the dough and let it rest at room temperature for 30 minutes.
30 min
For the filling, mix the finely chopped blanched spinach, ricotta, sautéed onions, grated parmesan, nutmeg, salt, and pepper.
Roll out the dough thinly on a floured surface. Cut out rounds using a glass or pastry ring.
Place a small spoonful of filling in the center of each round, fold over into a half-moon shape, and press the edges firmly to seal.
Cook the pasta in a large pot of boiling salted water for 3 to 5 minutes until they float to the surface.
5 min
Remove with a slotted spoon, plate them up, and drizzle generously with hot melted brown butter, grated parmesan, and chopped chives.

Nutrition

Calories 390

Protein 14g

Carbs 45g

Fat 17g

Fiber 6g

Sugar 3g

Sodium 410mg

Serving Size 1 serving

Cooking Timeline

Prep 45 min

Cook 20 min

Total 65 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.5
Nutrition 8.0
Value 9.0
Instructions 9.2
Ingredients 9.5
Time Accuracy 9.0
Difficulty 7.0
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An absolute Alpine masterpiece offering an exquisite blend of earthy rye dough, creamy filling, and rich brown butter.

Pros

Authentic regional flavor
Delightful texture contrast
Rich comfort food

Cons

Requires patience to shape correctly

Overview

South Tyrol's famous half-moon stuffed pasta parcels served with brown butter and parmesan.

AI Insights

Summary

An authentic recipe for South Tyrolean Schlutzkrapfen, showcasing the traditional rye-wheat dough and rich spinach-ricotta filling finished with brown butter.

Tips

Ensure the edges are sealed tightly by pressing with your fingers or a fork so the filling does not leak during boiling
Brown the butter gently until it turns a lovely amber color with a nutty aroma for maximum flavor
Serve immediately while hot so the butter coats every piece of pasta perfectly