Schlutzkrapfen

For the dough, knead a smooth pasta dough from the listed ingredients and 50 ml of water, adding more water if needed. Wrap the dough in foil and let it rest.

For the filling, wash the spinach and blanch in salted water for about 1-2 minutes until the leaves collapse.

Drain the spinach, rinse in ice water, squeeze very well and chop finely. Mix the chopped kitchen herbs with the spinach.

Peel and chop the onion. Melt the butter and sauté the onion until translucent. Sprinkle the flour on top and sweat until it doesn’t take on color.

Pour in the milk while stirring, bring everything to the boil and cook for about 20 minutes until you have a creamy bechamel sauce.

Stir in the spinach with the herbs, season, stir in the Parmesan. Remove the mixture from the heat.

Roll out the pasta dough very thinly and cut out circles from it. Place 1/2 tablespoon of the spinach mixture in the center of each circle of dough, pressing the edges together with the tines of a fork.

Cook in boiling water for 10 minutes, drain and arrange on plates.

Sprinkle with Parmesan cheese, drizzle with melted butter.

Preparation Tip:

Schlutzkrapfen are a specialty from Tyrol.

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