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schlutzer-molino-merano

South tyrolian style spinach “Schlutzkrapfen” ravioli

Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolian-style-spinach-%22schlutzkrapfen%22-ravioli
Total time
stopwatchIcon
45 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
3-4 Minutes
Rest time
60 Minutes
Difficulty
easy
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Ingredients

125 g Spelt flour Regiograno bio
125 g Rye four Regiograno bio
115 g water
1 egg
1 tablespoons olive oil
For the filling
250 g spinach
100 g butter
100 g ricotta cheese
4 tablespoons grated parmesan cheese
1 spring onion
1 clove garlic
q.s. salt, pepper, nutmeg

Preparation

  1. Combine the ingredients together until a consistent dough is obtained. Leave to rest in the fridge for approx. 60 minutes.
  2. In the meantime, finely chop the spring onion, garlic and spinach and gently brown in the melted butter. Leave to cool. Then add the ricotta and parmesan cheese and carefully mix everything together.
  3. Roll out the dough thinly, then cut out round shapes of approx. 6-7cm in diameter. With the aid of a spoon, place a small amount of filling in the centre of each round of dough. Moisten the edges with water and close each piece into a halfmoon shape.
  4. Place the ravioli into boiling water and cook for approx. 3-4 min., then drain. Melt some butter in a frying pan and stir in the cooked ravioli. Serve with parmesan cheese and butter.
Spelt flour Regiograno bio
Farina di farro prodotta con cereali di alta qualità provenienti da contadini altoatesini! La farina di farro spelta fine, di colore chiaro, proveniente da agricoltura biologica può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!

1000 g

€6.40