Pour the mixture into the middle of the flour ring, and add the salt.

Whisk the egg with the lukewarm water and the oil. Combine the two flours on a pastry board, forming a ring shape with a “well” or “bowl” in the center of the flour. Served as a starter, a first course, or second/main course, this rich and tasty pasta is perfect for a lunch or a dinner, and incredibly satisfying after a hike, climb, or ski!ġ-1/4 cups (150 grams / 5.4 ounces) of rye flourĤ/5 cup (100 grams / 3.6 ounces) wheat flourĥ0-60 milliliters (~60 ounces) lukewarm waterġ50 grams (5.4 ounces) spinach, boiled (~300 grams / 11 ounces of fresh spinach)ġ tablespoon (14.2 grams / 1/2 ounce) butterġ00 grams curd cheese (also known as cottage cheese or quark)Ħ0 grams (~2 oz / 4 tablespoons) butter, brownedīegin by making the pasta dough. In the South Tyrol / Alto Adige, Schlutzkrapfen, or Schlutzer for short (regionally also called Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen), are made with a combination of rye and wheat flour, and filled with spinach and curd cheese. In Italian, it is called Mezzelune. The German name is derived from the word schlu(t)zen, which means something like “to slide” – referring to the pasta, coated with butter, sliding into your mouth, with the filling melting onto your tongue! In the Ladin valleys of the Dolomites, it is called Casunziei (half moons) in the native Ladin language. Schlutzkrapfen, or Ravioli Tirolesi, is a regional pasta specialty from the Tyrol – an historic region in the Alps that occupies part of northern Italy and western Austria – that resembles Italian ravioli. Schlutzkrapfen – South Tyrolean Ravioli Filled with Spinach and Ricotta

150 grams to cups parmesan cheese