"Schlutzkrapfen" – pasta filled with spinach and ricotta

Serves 4

For the dough
100 g wheat flour
150 g rye flour
1 pinch of salt
1 egg
A little lukewarm water

For the filling
500 g fresh spinach
30 g onion
1 clove of garlic
Butter
100 g cream cheese
A little nutmeg
Salt, pepper

Finishing
Grated parmesan cheese
Chives
Butter

Mix all the ingredients for the dough and knead into a smooth dough. Leave to rest for 1/2 hour at room temperature, wrapped in cling film.
In the meantime, boil the spinach briefly in salted water and rinse with cold water. Finely chop the onion and garlic and fry lightly in the butter, add the spinach and season with salt, pepper and nutmeg. Mix the mixture with the cream cheese and blend briefly.
Turn the dough through the pasta machine and lay out small heaps of spinach filling on the pasta sheet. Moisten the dough with a little water, fold the lower part of the dough over the filling and cut out into half moons with a cup.
Steep in hot salted water until they are cooked.
Brown butter in a pan, add the "Schlutzkrapfen", sprinkle with Parmesan cheese and chives and serve.

Our Tip
Freeze the pasta in raw state. Simply place frozen in hot salted water and finish as described.