Schlutzkrapfen
Sign in to saveAlso known as crafuncins, cajinci, mezzelune, ravioli tirolesi
Schlutzkrapfen () 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.
Key facts
- Food.name
- Schlutzkrapfen
- Food.image
- Schlutzkrapfen South Tyrol (3).JPG
- Food.image_size
- 250px
- Food.caption
- Schlutzkrapfen with spinach and ricotta filling
- Food.alternate_name
- Schlutzkrapfen
- Food.region
- Tyrol, Trentino-South Tyrol, Belluno
- Food.type
- Pasta
- Food.main_ingredient
- Rye flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms
via Wikipedia infobox
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Encyclopedic overview
6 sectionsContents
- Name
- Similar dishes
- See also
- References
- Notes
- Citations
Schlutzkrapfen () 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.
==Name== The official name in German is Schlutzkrapfen, and they are locally also known as Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen. The dish is also popular in Ladin-speaking regions, where they are known as cajincì or crafuncins depending on the region. They are usually translated into Italian as ravioli tirolesi () or mezzelune (, )
Excerpted from Wikipedia’s “Schlutzkrapfen” article, available under the CC BY-SA 4.0 licence.