South Tyrolean indulgence – finely tuned wine and food encounter
Wine with food means the search for perfect harmony at the table and is masterfully fulfilled with Schlutzkrapfen with spinach and ricotta filling & brown butter. The interplay of tender pasta dough, spicy spinach and ricotta filling and aromatic nuttiness from the brown butter lends the dish complex flavors. Such an Alpine classic can be enjoyed both as a starter and as a main course and underlines the variety of culinary moments when wine and food come together. Mediterranean freshness and Alpine warmth are what make Schlutzkrapfen so special. This recipe combines tradition and sophistication, shows how wine with food becomes a unique experience and delights gourmets of all levels.
Ideal wine accompaniment: South Tyrolean Pinot Blanc DOC (South Tyrol, Italy)
Südtiroler Weißburgunder DOC emphasizes the fine structure of the Schlutzkrapfen with its lively freshness and elegant minerality. Its restrained fruit of green apple, pear and citrus adds zest, while a hint of almond in the aftertaste picks up on the butteriness. The balanced acidity of the Pinot Blanc emphasizes the herbal aromas of the filling without overloading the dish. The wine combines Alpine straightforwardness with Mediterranean lightness, accompanies the subtle spiciness of the ricotta mixture and perfectly balances the nutty butter aroma. The interplay always remains subtle, animating and ensures harmonious, refreshing enjoyment.
Further wine recommendations for this dish
Mosel Riesling QbA (Mosel, Germany)
A dry Mosel Riesling with lively acidity, delicate fruit and mineral notes. The apple and citrus notes create an invigorating freshness with spinach and ricotta, while the elegance of the Riesling lightly envelops the brown butter. The playful nature of the wine brings zest and lightness to the combination and ensures a fine balance.
Grüner Veltliner Kremstal DAC (Kremstal, Austria)
The peppery spiciness of Grüner Veltliner, combined with citrus and green pome fruit, delicately picks up on both the herbs and the dough of the Schlutzkrapfen. Its animating freshness and racy structure give the dish vitality and complement the buttery aromas with a spicy, savory note. The wine remains slender, accessible and underlines the finesse.
Chablis AOC (Burgundy, France)
Chablis impresses with its mineral clarity, fresh acidity and subtle, chalky notes. Its citrus and white flower aromas lift the richness of the spinach and ricotta ravioli, while the purist style perfectly complements the butteriness. A timelessly elegant wine that combines regional sophistication with international appeal.
Falanghina del Sannio DOC (Campania, Italy)
Falanghina is characterized by exotic fruit, almonds and a hint of blossom honey. It gives the dish a Mediterranean zest, brings out the herbal aromas of the filling and highlights the buttery notes of the sauce. The animating acidity of the falanghina provides freshness, while the fine, floral finish rounds off the taste experience.
Sauvignon Blanc WO Elgin (Elgin, South Africa)
A Sauvignon Blanc from Elgin impresses with exotic fruit, animating acidity and herbal-green freshness. Its nuances of gooseberry, citrus and grass support the fullness of the spinach and create a lively contrast to butter and pasta. The impressive clarity of this wine brings lightness and international effervescence to classic Alpine dishes.
The recipe:
Schlutzkrapfen mit Spinat-Ricotta-Füllung & brauner Butter
Cooking utensils
- 1 Nudelholz
- 1 Schüssel
- 1 Topf
- 1 Pfanne
- 1 Nudelmaschine (optional)
- 1 Ausstecher
- 1 Löffel
Ingredients
Für den Teig
- 120 g Weizenmehl
- 40 g Roggenmehl
- 1 Ei
- 60 ml Wasser ca.
- 1 Prise Salz
Für die Füllung
- 120 g Blattspinat frisch oder TK, aufgetaut
- 100 g Ricotta
- 1 kleine Zwiebel
- 1 EL Butter
- 1 EL Parmesan frisch gerieben
- Salz Pfeffer, Muskat
Zum Servieren
- 60 g Butter
- 2 EL Parmesan frisch gerieben
- Schnittlauch oder Petersilie
Preparation
Teig zubereiten
- Mehlsorten, Ei, Wasser und Salz zu glattem Teig kneten.
- In Folie wickeln, 20 Minuten ruhen lassen.
Füllung zubereiten
- Spinat grob hacken, Zwiebel fein würfeln.
- Zwiebel in Butter anbraten, Spinat zugeben und abkühlen lassen.
- Spinat, Ricotta und Parmesan vermengen, mit Salz, Pfeffer, Muskat würzen.
Schlutzkrapfen formen
- Teig dünn ausrollen, Kreise (ca. 8 cm) ausstechen.
- Je 1 TL Füllung in die Mitte geben, Halbmond formen, Ränder festdrücken.
Kochen und Anrichten
- In reichlich Salzwasser 5 Minuten garziehen lassen, abtropfen.
- Butter in Pfanne braun werden lassen, Schlutzkrapfen darin schwenken.
- Mit Parmesan und Schnittlauch servieren.
Empfohlene Beilagen
- Frischer Blattsalat
- Tomaten-Carpaccio
- Lauwarmes Baguette
