Schlutzkrapfen – pasta filled with spinach and ricotta

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Schlutzkrapfen (also known as mezzelune) is a semi-circle shaped pasta typical of the Trentino-Alto Adige region of north Italy. It is filled with spinach, ricotta and potato, tossed with nutty brown butter and topped with plenty of Grana Padano cheese. This moreish dish is well worth making fresh pasta for!

First published in 2019





  • 200g of 00 flour
  • 2 eggs
  • semolina flour, for dusting
  • 1 egg, beaten


To serve


  • 8cm round cutter
  • Pasta machine


Begin by making the pasta dough. Pour the flour into a bowl or straight onto a work surface. Make a well in the centre of the flour and crack the eggs into the well. Use a fork to whisk the eggs, incorporating the flour to form a dough
Once the eggs and flour have formed a dough, use your hands to knead the pasta dough for 8 minutes. The dough should be smooth and elastic after the kneading. Wrap in clingfilm then place in the fridge to rest for at least half an hour
Place the spinach in a hot pan and wilt down with a pinch of salt. Once cool enough to handle, squeeze out excess liquid then finely chop
Place the spinach in a bowl with the ricotta and mashed potato and season with lemon zest, nutmeg, salt and pepper. Taste the mixture to check you are happy with it
Once the pasta has rested. Remove from the fridge and cut in half to make it easier to work with. Shape the first piece of dough into a rectangle and then roll through the pasta machine on the widest setting. Move the setting down and roll through again, repeating this process until the pasta is about 1.5mm thick (usually the second-to-last setting on the pasta machine)
Dust the pasta sheet with semolina flour to prevent it sticking and leave under a tea towel whilst you roll out your second sheet
Use an 8cm round cutter to stamp out as many circles as you can out of the pasta dough
Place a teaspoon of filling in the centre of each circle then paint a little beaten egg around the edge. Fold the pasta over to create a semi circle and crimp the edges with a fork to seal
Place the schlutzkrapfen on a tray of semolina flour and cover with a clean cloth whilst you work to stop them sticking or drying out
Cook the schlutzkrapfen in salted boiling water for 4–5 minutes or until cooked al dente. Work in batches if your pan isn't large enough
Heat the butter in a large frying pan and once melted, add the drained schlutzkrapfen and toss to coat. Cook for a few minutes until the butter is starting to brown and smell nutty
Season with salt then dish out and serve with plenty of grated Grana Padano cheese

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