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Schlutzkrapfen

(ravioli with spinach and ricotta filling)

400 g rye flour
100 g wheat flour
1 egg
salt
3 dspn oil
lukewarm water as required
Filling:
100 g spinach
200 g ricotta
salt, pepper
nutmeg, chives
2 dspn parmesan cheese
1 boiled potato
 
 
 
 
Combine the chopped, boiled spinach with the ricotta, mashed potato, parmesan cheese, chives and herbs. Knead the flour, egg, salt, oil and lukewarm water to form a smooth dough. Leave to rest for 30 minutes. Roll the dough out thinly and cut out pieces with a round cutter before placing the spinach filling on top and closing the pieces, pressing the sides together. Then cook in boiling water and serve with butter and parmesan cheese.
 
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Hotel Rössl
Hotel Rössl Via Venosta 26 I-39020 Rablá near Merano Phone+39 0473 967143
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