Schlutzkrapfen - South Tyrolean Spinach Ravioli

Source: https://www.meranermuehle.it/rcp_recipe/schlutzkrapfen-south-tyrolean-spinach-ravioli

Difficulty

easy

Ingredients

serves 4

Portions

		FOR THE DOUGH
150	g	Wheat flour type 00 nr. 2 bio
150	g	Rye flour type 1 bio Regiograno®
2		eggs
3	tablespoons	water, lukewarm
1	pinch	salt
		FOR THE FILLING
	½	onion, finely chopped
1	tablespoons	butter
400	g	fresh spinach
150	g	ricotta
2	tablespoons	grated parmesan
1	tablespoons	olive oil
	q.s.	salt, nutmeg, pepper
		ADDITIONALLY
	q.s.	grated parmesan
50	g	brown butter
	q.s.	chives, chopped

Put all the dough ingredients into a stand mixer and knead with the dough hook for 5 minutes on the lowest speed until you get a firm, smooth dough. If the dough still seems crumbly, add a little warm water. Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.
Finely chop the onion and sauté in the butter until translucent. Add the washed spinach, season with salt, cover with a lid, and let wilt over medium heat. Then let cool.
Mix the ricotta with the parmesan, lemon zest, and olive oil. Squeeze the spinach well, chop finely or puree, and fold into the mixture. Season generously with salt, pepper, and nutmeg.
Roll out the dough thinly and cut out round discs. Place a small amount of filling in the center of each, brush the edges with water, and fold into half-moons. Press the edges firmly to seal so the filling doesn't leak out.
Cook the Schlutzkrapfen in simmering salted water for 3-4 minutes and serve with brown butter, parmesan, and chives.

Tip: Nettle leaves also work very well instead of spinach. They're best in spring and early summer, when the leaves are still young and tender.