Schlutzkrapfen with ricotta and spinach
Schlutzkrapfen, shortly schlutzer
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.
For more detailed information, please contact us directly
Cook the frozen schlutzkrapfen in boiling salted water for about 5 minutes, strain and serve with brown butter and grated cheese.
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.