South Tyrolean Schlutzkrapfen

Ingredients for 4 servings:

• 125 g wheat flour
• 125 g rye flour
• 1 egg(s)
• 5 tbsp water, lukewarm
• 1 tbsp oil
• Flour for the work surface
• 250 g spinach
• 1 onion(s), diced
• 100 g butter
• 1 tbsp parsley, chopped
• 100 g ricotta
• 4 tbsp mountain cheese or Parmesan, grated
• salt and pepper
• nutmeg
• e.g. parsley, chopped
• n. B. mountain cheese or Parmesan, grated, optional

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

In a bowl, knead the two types of flour with the egg, about 5 tablespoons of lukewarm water, and the oil to form a smooth dough. Then shape it into a ball, wrap it in foil, and let it rest for about half an hour. In the meantime, briefly heat the washed, still wet spinach in a pan; it will wilt, then let it cool and squeeze out any excess liquid. Toss the diced onion in a little butter, stir in the spinach and chopped parsley, and sauté briefly. Remove from the heat and mix in the ricotta and the spicy shaved cheese. Season the filling with salt, pepper, and freshly grated nutmeg. Roll out the pasta dough thinly on a floured surface and cut out circles using a glass. Place a small spoonful of the filling on each pasta circle, lightly moisten the edges, fold over, and press flat at the edges. Bring salted water to a boil and cook the Schlutzkrapfen in it for about 5 minutes. Brown the remaining butter in a pan and toss the doughnuts in it. Serve sprinkled with parsley, Parmesan, or grated mountain cheese.