Schlutzkrapfen

schlutzkrapfen

A dish fit for Santa himself. Don’t let plain appearances fool you – these delicate spinach and ricotta-filled ravioli are really good! The german term schluzen means “to slide” and that’s how the name schlutzkrapfen came to be. Half-moon shapes so delicious that they slip and slide into hungry mouths one after the other. Wikipedia’s recipe is written in italian but ingredients are so basic that you can’t go wrong in trying these. Typically served with melted butter, I drizzled mine with a good olive oil and sprinkled on some grated parmigiano. It’s important to roll the pasta thinly (up to #6 on a manual pasta machine) for a light texture. I’ve adjusted amounts where necessary and substituted buckwheat flour for rye.

Schlutzkrapfen

Ingredients for pasta:
1 cup all-purpose flour
2/3 cup buckwheat flour
1 egg
1 tablespoon olive oil
pinch of salt
1/4 cup water
Combine the flours and make a well in the center. Add the egg, oil, salt and enough water to make a stiff dough. (Don’t add all of the water in the beginning). Knead for a few minutes until smooth; cover with a cloth and let rest for half hour.

Ingredients for filling:
1 pound fresh spinach
1/2 of a medium-size onion, finely chopped
1 tablespoon butter
1 clove garlic, put through a garlic press or minced
4 oz. fresh ricotta, drained well
1 heaping tablespoon grated parmigiano
1/8 teaspoon grated nutmeg
salt and pepper
Steam or boil spinach until done. Squeeze out excess water and chop fine. Saute onions in butter until fragrant. Add the spinach and remaining ingredients; mix well. Season to taste with salt and pepper.

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Working with half of the pasta dough at a time, roll dough out to about 1/16th of an inch. Cut into 3-inch rounds and place a small teaspoon of filling in the center. Very lightly dampen one side of the circle with water and fold over/press to seal.

At this point the ravioli can be frozen in a single layer until firm then stored in plastic bags. Cooking times are very quick (lightly salt the water). Boil for less than a minute when fresh (around 45 seconds) and about 90 seconds when frozen. Serve with melted butter or olive oil and grated parmigiano. Serves 4.

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