Schlutzkrapfen
Schlutzkrapfen with spinach and ricotta filling | |
| Alternative names | Schlutzkrapfen |
|---|---|
| Type | Pasta |
| Place of origin | |
| Region or state | South Tyrol, Italy |
| Main ingredients | Rye flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms |
Schlutzkrapfen (German: [ˈʃlʊtsˌkʁapfn̩]) or Mezzelune (Italian: [ˌmɛddzeˈluːne]; lit. 'half moons') are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.