Entree: Austria – Tyrol – Schlutzkrapfen (Tyrolean half-moon stuffed pasta filled with spinach and cheese served with browned butter and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (320 g) all-purpose flour
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 1/2 tsp (3 g) salt for dough
- 1 tbsp (15 ml) olive oil
- 10 oz (280 g) fresh spinach, washed
- 8 oz (225 g) ricotta cheese
- 1/3 cup (30 g) grated Parmesan cheese, plus extra for serving
- 1 large egg for filling, approx. 1 3/4 oz (50 g)
- 1 small onion, finely chopped
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 6 tbsp (85 g) unsalted butter
- 8-10 fresh sage leaves

Show original ingredient measurements

- 2 1/2 cups (320 g) all-purpose flour
- 2 large eggs, approx. 100 g
- 1/2 tsp (3 g) salt for dough
- 1 tbsp (15 ml) olive oil
- 10 oz (280 g) fresh spinach, washed
- 8 oz (225 g) ricotta cheese
- 1/3 cup (30 g) grated Parmesan cheese, plus extra for serving
- 1 large egg for filling, approx. 50 g
- 1 small onion, finely chopped
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 6 tbsp (85 g) unsalted butter
- 8-10 fresh sage leaves

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the dough: on a clean surface mound the flour and make a well; add 2 large eggs, 1/2 tsp (2.5 ml) salt, and 1 tbsp (15 ml) olive oil. Mix and knead 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. Make the filling: sauté the chopped onion in 1 tbsp (15 ml) olive oil over medium heat until translucent. Add the spinach and cook until wilted, then cool and squeeze out excess liquid. Chop finely.
3. Combine filling: in a bowl mix the cooked spinach, ricotta, 1/3 cup (80 ml) Parmesan, 1 egg, nutmeg, salt and pepper until cohesive and slightly firm; chill 10–15 minutes to firm up.
4. Roll and shape: roll the dough very thin (about 0.0394 to 0.0787 in (1–2 mm)). Cut into 3-inch (7–8 cm) rounds. Place about 1 tsp (5–7 g) filling in the center of each round, fold into half-moons and press edges to seal, crimping lightly to prevent opening.
5. Cook the Schlutzkrapfen: bring a large pot of salted water to a gentle boil. Cook pasta in batches 3–4 minutes until al dente and they float. Remove with a slotted spoon and drain briefly.
6. Finish in butter: melt 6 tbsp (90 ml) butter in a large skillet over medium heat until it turns light brown and fragrant. Add sage leaves and the cooked Schlutzkrapfen, toss gently to coat and warm through 1–2 minutes.
7. Serve: plate the Schlutzkrapfen, spoon brown butter and sage over them, and sprinkle with extra grated Parmesan. Serve immediately.

1. Prepare the dough: on a clean surface mound the flour and make a well; add 2 large eggs, 1/2 tsp salt, and 1 tbsp olive oil. Mix and knead 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. Make the filling: sauté the chopped onion in 1 tbsp olive oil over medium heat until translucent. Add the spinach and cook until wilted, then cool and squeeze out excess liquid. Chop finely.
3. Combine filling: in a bowl mix the cooked spinach, ricotta, 1/3 cup Parmesan, 1 egg, nutmeg, salt and pepper until cohesive and slightly firm; chill 10–15 minutes to firm up.
4. Roll and shape: roll the dough very thin (about 1–2 mm). Cut into 3-inch (7–8 cm) rounds. Place about 1 tsp (5–7 g) filling in the center of each round, fold into half-moons and press edges to seal, crimping lightly to prevent opening.
5. Cook the Schlutzkrapfen: bring a large pot of salted water to a gentle boil. Cook pasta in batches 3–4 minutes until al dente and they float. Remove with a slotted spoon and drain briefly.
6. Finish in butter: melt 6 tbsp butter in a large skillet over medium heat until it turns light brown and fragrant. Add sage leaves and the cooked Schlutzkrapfen, toss gently to coat and warm through 1–2 minutes.
7. Serve: plate the Schlutzkrapfen, spoon brown butter and sage over them, and sprinkle with extra grated Parmesan. Serve immediately.