"Schlutzer"

"Schlutzer" is probably one of the most traditional dishes from my hometown. "Schlutzer" are similar to the Italian ravioli and made from a mix of wheat and rye flour. Filled with a combination of spinach and ricotta they are traditionally served with melted butter and grated parmesan.

"Schlutzer"

250 g plain flour
250 g rye flour
2 eggs
2 tsp olive oil
50 ml warm water
1 kg spinach
200 g ricotta
½  onion
180 g butter
4 tsp parsley
parmesan
salt, pepper, nutmeg

1. Knead the plain flour, rye flour, eggs, oil and water to a dough using your hands
2. Allow the dough to rest for 30 minutes
3. Clean the spinach and heat it until it collapses
4. Fry the onions in the melted butter
5. Add the parsley and the spinach and steam it briefly
6. Add the ricotta and taste the spinach-ricotta filling with salt, pepper and nutmeg
7. Roll out the dough on a floured surface
8. Use a glass to cut out circles of 5-6cm diameter
9. Place a spoonful of the spinach-ricotta filling on each circle
10. Fold the circles to form the "Schlutzer"
11. Cook the "Schlutzer" for 8-10 minutes in salted water
12. Serve with melted butter and grated parmesan