‘Schlutza’ are a type of filled ravioli and as much a part of South Tyrolean cuisine as Knödel dumplings and Kaiserschmarrn. You will find ‘Schlutzkrapfen’ on every menu, especially in Val Pusteria. And to be honest, no two "Schlutza" ever taste the same as everyone has a different recipe for the dough and filling. The shape, on the other hand, is always the same – a crescent moon filled with curd cheese and spinach.
We would like to share our Schlutza recipe with you today and would be delighted if some of you were brave enough to try cooking this South Tyrolean speciality at home. We would be over the moon if you posted a photo on our Facebook page :-) As proof that anyone can make it so to speak.
INGREDIENTS for 4 portions
For the dough:
100 g wheat flour
150 g rye flour
1 egg
About 50 ml lukewarm water
salt and oil
100 g curd cheese (Ricotta
50 g butter (browned)
For the filling:
150 g cooked spinach
50 g onion, finely chopped
½ clove of garlic, finely chopped
1 spoon butter
parmesan cheese, nutmeg, salt and pepper
Preparation
For the 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.
For the 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.
Have fun giving them a go.
Your Lechner Family
Barbara
