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Schlutzkrapfen (pasta parcels)

Schlutzkrapfen (pasta parcels)
For 4 people
For the dough
  • 150g rye flour
  • 100g wheat flour
  • 1 egg
  • 50ml lukewarm water
  • tablespoon oil
  • Salt

For the filling
  • 150g spinach, cooked (approx. 300g fresh spinach)
  • 50g onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tablespoon butter
  • 100g quark
  • 1 tablespoon Parmesan, grated
  • 1 tablespoon chives, finely chopped
  • 1 large pinch of grated nutmeg
  • Ground pepper, salt

To garnish
  • Parmesan, grated
  • Brown butter
  • Finely chopped chives

Mix the two types of flour, arrange in a ring shape on a pasta board and season with salt. Whisk the egg together with the lukewarm water and the oil, pour this mixture into the middle of the ring of flour and knead from the centre towards the outside to mix into a smooth dough. Then cover the dough and leave to rest for 30 minutes.

Finely chop the spinach, sauté the onion and garlic in the butter, add the spinach and then leave to cool for a short time. Add the quark, the Parmesan and the chives and season with nutmeg, salt and pepper and stir well. Roll the dough out thinly using a pasta machine, working quickly to ensure that it does not dry out. Using a round, flat pastry cutter, cut out circles approx. 7cm in diameter. Use a small spoon or an icing bag with piping tube to put the filling in the centre of the circles. Dampen the edge of the circle with water and fold the dough over to form a crescent shape. Press down the edges immediately with your fingers. Cook the Schlutzkrapfen in salted water, then get them out using a skimmer and arrange on the plates. Drizzle with brown butter, sprinkle with Parmesan and chives and serve.

Cooking time: 4 minutes
Tip: I often add cooked, puréed pototo to the filling.

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