Schlutzkrapfen
A recipe for Schlutzkrapfen inspired by my time in Innsbruck, Austria! This rye-based pasta is filled with a spinach cheese mixture and served in brown butter.
Servings 4 Servings
Ingredients
Pasta Dough:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 1/2 cups (170 grams) rye flour I used medium rye flour
- pinch fine salt
- 1 large egg
- 1 tablespoon (15 milliliters) olive oil
- 1/2 cup (120 milliliters) lukewarm water
Filling:
- 9 ounces (250 grams) fresh baby spinach
- 1 tablespoon (14 grams) unsalted butter
- 1/2 medium onion peeled and very finely chopped
- 1 clove garlic peeled and minced
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg
- 1/2 cup (120 grams) Topfen Quark
To serve:
- brown butter
- freshly grated or finely sliced Parmesan
- thinly sliced chives
Instructions
To make the dough:
- In a large bowl, mix together the all-purpose flour, rye flour, and salt.
- Make a well in the center. Add the egg, olive oil, and slowly mix in the lukewarm water to form a dough.
- On a lightly floured surface, knead the dough until smooth. If still too crumbly after kneading, add a little more water. If too wet to handle without sticking, add a little more all-purpose flour to the work surface.
- Form into a round, wrap in plastic or cover with a bowl, and allow to rest at room temperature for 30 minutes to 1 hour.
To make the spinach filling:
- Bring a large pot of water to a boil. Add the spinach and cook just until wilted and vibrant, about 1 minute.
- Drain in a colander and set aside until cool enough to handle.
- Once the spinach is cool enough to handle, squeeze out as much moisture as possible and finely chop. Set aside.
- Place a pan over medium heat and add the 1 tablespoon (14 grams) butter.
- Once melted add the onion and cook, stirring occasionally, until softened and translucent.
- Add the garlic and cook just until fragrant.
- Stir in the finely chopped spinach, then season with the salt, pepper, and nutmeg. Once all the moisture has evaporated, remove from heat and set aside to cool.
- Once cooled to room temperature, place the spinach onion mixture in a large bowl and fold in the Topfen until evenly combined. Adjust seasonings as desired.
To assemble:
- Divide the dough into four equal pieces.
- Place one piece on a flour-dusted work surface and cover the remainder with a towel. Line a large baking sheet with parchment.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
- Cut the sheet of pasta into circles using a round scalloped 3.5 inch (9 centimeter) cutter.
- Place a spoonful of the spinach filling in the center of the circle, leaving the edges clear. Lightly moisten the edges with water and fold the circle in half over the filling and seal, pressing out any air bubbles, to create a crescent or half moon shape. Press down on the edges firmly to seal well.
- Place the filled pasta on a parchment-lined baking sheet and cover with a cloth. Repeat with remaining circles and dough.
To serve:
- Bring a large pot of salted water to a boil.
- Reduce to a simmer and add a few assembled Schlutzkrapfen at a time. Cook, stirring lightly to keep them from sticking to the sides of the pot, until they rise to the top and are tender, about 3-4 minutes.
- Use a slotted spoon to transfer the boiled Schlutzkrapfen from the water to the serving plate. Repeat with the remaining pieces.
- Serve immediately with a generous drizzle of brown butter and sprinkling of Parmesan and chives.