Tyrolean Spinach Pasta (Schlutzkrapfen)
Schlutzkrapfen Say it: SHLOOTS-krahp-fen
Schlutzkrapfen are Tyrolean half-moon pasta parcels, a mountain cousin of ravioli. They are filled with spinach and creamy curd cheese, then finished with nutty brown butter and Parmesan. In Tyrol and South Tyrol they are served as a hearty first course or main, especially in autumn and winter when spinach is plentiful. The thin dough stays tender while the filling remains green and fresh-tasting, with a little nutmeg and pepper. Simple, comforting and unmistakably Alpine.
Tyrolean Spinach Pasta (Schlutzkrapfen)
Schlutzkrapfen
Pronounced SHLOOTS-krahp-fen
- Serves
- 4
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
To serve
Method
Make the dough. mound the flour on a board or put it in a bowl with 1/2 tsp of the salt, make a well, add the eggs and olive oil, and gradually mix in 3 tbsp (45 ml) water. Knead 8-10 minutes until smooth and elastic, adding the last tablespoon of water only if dry. Wrap and rest 30 minutes at room temperature.
For the filling, melt 1 tbsp (15 g) butter in a wide pan over medium heat and cook the onion 3-4 minutes until soft and translucent. Add the spinach in handfuls and cook until just wilted, 2-3 minutes. Transfer to a sieve, cool, then squeeze out as much liquid as possible and chop finely.
In a bowl, mix the Topfen, 1/4 cup (25 g) Parmesan, egg yolk, nutmeg, pepper and a pinch of the salt. Stir in the chopped spinach until evenly green. Taste and adjust the salt; the filling should be well seasoned but not wet.
Roll out the dough on a lightly floured surface to about 1/8 inch (2-3 mm) thick. Cut 3-inch (7.5 cm) rounds; re-roll scraps once. Keep the rounds covered with a clean cloth.
Place a rounded teaspoon of filling in the center of each round. Fold the dough over the filling into a half-moon, pressing out air, and seal the edges firmly with your fingers or a fork. Set the parcels on a floured tray without touching.
Bring a large pot of water to a gentle boil and add the remaining salt. Cook the Schlutzkrapfen in batches, 3-4 minutes, until they float and the dough is tender but still slightly firm to the bite. Lift out with a slotted spoon and drain.
While the last batch cooks, melt the serving butter in a small pan over medium heat until foaming and lightly nutty, 2-3 minutes. Do not let it brown too dark.
Arrange the parcels on warm plates, spoon over the brown butter, and scatter with the remaining Parmesan and chives. Serve immediately.
Regional variants
Some cooks add chopped parsley to the filling or use ricotta instead of Topfen; in South Tyrol the parcels are often dressed simply with melted butter and grated Grana Padano.
Cook's notes
- Squeeze the cooked spinach very dry; excess water makes the filling leak and the parcels burst.
- Press the edges firmly and work quickly so the dough does not dry out; a damp cloth over the rounds helps.
- Cook in small batches so the water stays at a gentle boil; too many at once lowers the temperature and makes the pasta soggy.
Serve with
Brown butter, grated Parmesan and a crisp green salad; a light white wine or a glass of Lagrein from South Tyrol.
Make ahead and storage
Uncooked parcels freeze well on a floured tray for up to 1 month; cook from frozen, adding 1-2 minutes. Cooked Schlutzkrapfen keep refrigerated for up to 2 days and are best reheated gently in butter.
