Schlutzkrapfen: Soulful, Traditional, Tyrolean dish

I couldn’t resist sharing one of my absolute favorite Tyrolean dishes this week, as it's all about Merano, South Tyrol, and uncovering hidden gems in this stunning region. Merano's rich culinary tradition beautifully blends Italian and Austrian influences, and a true classic from this area is Schlutzkrapfen, or Tyrolean spinach and ricotta dumplings – a dish that perfectly captures the essence of South Tyrolean flavors.

The dish is made with a thin pasta dough filled with spinach, ricotta, and herbs, then served with melted butter, Parmesan, and sometimes crispy sage —simple ingredients prepared with care to create something truly special.

Here’s a classic Schlutzkrapfen recipe, with a touch of crispy sage, perfect for bringing the flavors of Merano into your home:

Schlutzkrapfen Recipe with Crispy Sage

Ingredients:

For the dough:

• 200g all-purpose flour
• 100g rye flour (you can substitute with whole wheat flour if needed)
• 2 eggs
• 50ml water
• 1 tablespoon olive oil
• A pinch of salt

For the filling:

• 300g fresh spinach (or frozen, thawed and drained)
• 250g ricotta cheese
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon butter (for sautéing spinach)
• 1 egg yolk
• Salt and pepper, to taste
• Freshly grated nutmeg (optional, but traditional)

For serving:

• 100g butter
• A handful of fresh sage leaves
• Parmesan cheese, freshly grated

Instructions:

Prepare the dough:

• In a large bowl, mix the all-purpose flour and rye flour together. Add a pinch of salt.
• Make a well in the center of the flour mixture and crack in the eggs. Add the olive oil and water.
• Mix together using your hands or a wooden spoon until the dough starts to come together.
• Knead the dough on a floured surface for about 5–10 minutes until it’s smooth and elastic. If the dough feels too dry, add a small splash of water.
• Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Prepare the filling:

• If using fresh spinach, blanch it in boiling water for a minute, then drain and cool it under cold water. Squeeze out any excess water and chop finely.
• In a pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
• Add the spinach to the pan, season with salt, pepper, and a pinch of nutmeg, then cook for a few more minutes to reduce any remaining moisture. Remove from heat.
• In a mixing bowl, combine the cooked spinach, ricotta, and egg yolk. Mix well and season with salt and pepper to taste.

Assemble the Schlutzkrapfen:

• Roll out the rested dough thinly on a floured surface (about 2mm thick). You can use a pasta machine or a rolling pin.
• Cut out circles using a round cutter or a glass (about 8-10cm in diameter).
• Place a teaspoon of the spinach-ricotta filling in the center of each dough circle.
• Fold the circles in half to form a half-moon shape, pressing the edges together firmly. Use a fork to crimp the edges if you like, making sure they're well sealed.

Cook the Schlutzkrapfen:

• Bring a large pot of salted water to a gentle boil.
• Carefully drop the dumplings into the water in batches. Cook for 3-4 minutes or until they float to the surface.
• Remove the dumplings with a slotted spoon and keep warm.

Prepare the crispy sage butter:

• In a small pan, melt 100g of butter over medium heat.
• Add the fresh sage leaves and cook until the butter turns golden and the sage becomes crispy, about 3-4 minutes. Be careful not to burn the butter; it should have a nutty aroma.

Serve:

• Drizzle the crispy sage butter over the warm dumplings.
• Generously sprinkle with freshly grated Parmesan cheese.

Serve immediately and enjoy the rich, comforting flavors of Tyrol! The buttery sage and Parmesan topping add the perfect finishing touch to these delicate, flavorful dumplings.

Delicious Tyrolean dishes at @1477reichhalter

Photo credits Dumplings : by Edeka