Schlutzkrapfen with ricotta and spinach

Schlutzkrapfen, shortly schlutzer

spinaci e ricotta

Product

The traditional schlutzkrapfen are a pasta speciality from South Tyrol. They resemble Italian ravioli and are often called “ravioli tirolesi” in Italy. The schlutzer are traditionally filled with a ricotta spinach filling. Their dough is made of rye flour and wheat flour. Like spätzle, schlutzkrapfen are among the starter products produced by KOCH.

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Preparation:

Cook the frozen schlutzkrapfen in boiling salted water for about 5 minutes, strain and serve with brown butter and grated cheese.

LUNETTE DI RICOTTA E SPINACI

Team Koch recommends:

We recommend serving the dish as a starter or as a component of a tris. Tris: When three different dishes are on the plate.

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