The Schlutzkrapfen, usually called “Schlutzer” in South Tyrol, are a traditional pasta speciality
At a push or at menus with several courses, the traditional Schlutzkrapfen must not be missing. Already pre-processed spinach ravioli are prepared within 20 minutes and are a healthy and delicious variety on the menu. Outside of South Tyrol these ravioli are also filled with meat, potatoes or beetroot.
The pasta dough is made with rye and wheat flour, water, eggs, olive oil and salt. Then the little ravioli are filled with a mixture of spinach, onions, butter, flour, milk, salt, a touch of sugar and nutmeg. Just before serving grated Parmesan is added and the ravioli are poured with melted butter. Bon appétit!