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Italian, South Tyrolean cuisineFilled pasta

Schlutzkrapfen

Schlutzkrapfen are South Tyrol’s rye-and-wheat half-moon pasta filled with spinach, quark, Parmesan and chives, boiled briefly and served with grated cheese, brown butter and fresh chives.

Schlutzkrapfen: wide hero view of the finished traditional dish
50 minutesPrep
15 minutesCook
1 h 35 minTotal
4 servingsYield

About Schlutzkrapfen

The official South Tyrol recipe uses a dough of rye flour and wheat flour enriched with one egg, water and oil, giving a tender but more rustic sheet than all-wheat ravioli.

The classic vegetarian filling combines cooked spinach, onion, garlic, quark, Parmesan, chives and nutmeg. It should be dry enough not to weaken the rye dough.

The dough rests 30 minutes, then is rolled thin and cut into rounds about 7 cm across. Working quickly matters because exposed rye dough dries and cracks at the edge.

Three to four minutes in salted water is sufficient for the thin half-moons. Brown butter and chives finish the dish without hiding the spinach filling.

Technique

Three things that matter

  • Keep the filling dry. Squeeze spinach thoroughly before chopping.
  • Cover unused dough. Rye-rich sheets lose flexibility quickly in dry air.
  • Seal immediately. Moisten the rim lightly and press while the dough is still supple.

Ingredients

Recipe card

Schlutzkrapfen

Yield4
Preparation: 50 mCooking: 15 mTotal time: 1 h 35 m

Dough

Filling

To serve

Equipment

Pasta board and rolling pin or pasta machine for thin rye sheets
7 cm round cutter for even half-moons
Large pot for boiling
Skillet for brown butter
Clean damp towel or plastic cover to protect unused dough

Method

Make dough and filling

01Knead the dough.

Mix flours and salt. Whisk egg, water and oil, then knead into a smooth, firm dough.

The dough should feel supple, not sticky; add only enough water to bring it together.

02Rest covered.

Cover and rest 30 minutes at room temperature.

The dough should relax and roll without springing back.

03Cook the filling.

Wilt spinach, squeeze very dry and chop. Soften onion and garlic in butter, add spinach briefly, cool, then mix with quark, Parmesan, chives, nutmeg, salt and pepper.

The filling should be cool and spoonable with no free liquid.

Roll and fill

04Roll thinly.

Work with a portion of dough at a time and roll into thin sheets, keeping the rest covered.

The sheet should be flexible enough to fold without cracking.

05Cut 7 cm rounds.

Stamp circles and keep them covered as you work.

Edges should remain soft rather than turning pale and dry.

06Fill and seal.

Place a small spoonful in the centre, moisten the edge, fold to a half-moon and press firmly.

No filling should be trapped in the sealing line.

Boil and finish

07Boil gently.

Cook in salted simmering water for 3–4 minutes, in batches if necessary.

The pasta should float and feel tender but not fragile.

08Brown the butter.

While pasta cooks, heat butter until milk solids turn hazelnut-brown and smell nutty.

Remove from heat before the solids become dark brown.

09Serve.

Lift Schlutzkrapfen onto warm plates, add Parmesan, brown butter and chives.

The butter should gloss the pasta rather than drown it.

Practical guidance

Practical guidance

Quark substitute

Well-drained whole-milk ricotta is the closest widely available substitute.

Rye flour

Its lower gluten makes the dough more fragile than ordinary ravioli; avoid overfilling.

Freezing

Freeze filled uncooked half-moons in a single layer, then bag; boil from frozen with a little extra time.

Troubleshooting

Troubleshooting

  • Edges crack while folding. The sheet dried out. Work in smaller batches and keep dough and cut rounds covered.
  • The ravioli open in water. The rim was wet with filling or not pressed firmly enough. Keep the seal clean and use only a trace of water.
  • The filling leaks water. Spinach was not squeezed dry or ricotta was too wet. Drain both thoroughly.
Nutrition per serving

Nutrition per serving

  • Serving size: 1/4 recipe
  • Calories: approximately 560 kcal
  • Carbohydrates: 54 g
  • Protein: 20 g
  • Fat: 30 g
  • Fibre: 6 g
  • Sodium: 610 mg

Estimate includes brown butter and Parmesan served at the table.

Allergens and food safety

Allergens and food safety

Cool cooked spinach before mixing with dairy and do not leave the filling at room temperature for extended periods.

Keep filled pasta chilled if there will be a delay before cooking.

Handle boiling water and hot brown butter carefully.

FAQ

FAQ

Why is rye flour used?

Rye is characteristic of the South Tyrolean dough and gives the pasta its rustic flavour and darker colour.

How large are traditional Schlutzkrapfen?

The official regional recipe specifies rounds of about 7 cm diameter before folding.

How long do they cook?

Thin freshly filled half-moons need about 3–4 minutes in salted water.

Final note

What matters most

  • Result: Tender crescent-shaped rye pasta with a savoury spinach-quark centre, finished simply with brown butter, Parmesan and chives.
  • Key: Keep the spinach dry, rest the dough, protect sheets from drying and seal the 7 cm rounds before they lose flexibility.
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