Schlutzkrapfen - ravioli with spinach and ricotta filling

Preparation: 01:00 h
People: 4

Dough: combine wheat and rye flour with a little salt. Mix oil, egg and lukewarm water, knead with the flour to form a dough and leave covered for around 30 minutes.

FIlling: lightly sweat garlic and onion in the butter, add the finely-chopped spinach and leave to cool slightly. Add parmesan, curd cheese, chives, nutmeg, salt and pepper and mix well.

Roll out dough thinly, cut out rounds (about 7 cm in diameter) and place filling in the middle. Fold together to form half-moons and press down on edges. Boil the "Schlutzer" in salted water for 3 to 4 minutes, place on a plate and garnish with parmesan, browned butter and some chives.


For the dough:

  • 100 g wheat flour
  • 150 g rye flour
  • 1 free-range egg
  • About 50 ml lukewarm water
  • salt and oil
  • 100 g curd cheese (Topfen)
  • 50 g butter (browned)

For the filling:

  • ½ clove of garlic, finely chopped
  • 50 g onion, finely chopped
  • 1 dessertspoon butter
  • 150 g spinach
  • parmesan cheese
  • chives, nutmeg, salt and pepper