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Half-moon spinach and ricotta ravioli from South Tyrol are dressed simply in brown butter and chives. A vegetarian high protein option that brings fresh alpine-mediterranean flavors together.
Combine all-purpose flour and a pinch of salt in a large bowl, then create a well and add eggs. Mix and knead for about 8 minutes until a smooth, elastic dough forms. Wrap and rest for 30 minutes.
Steam or sauté fresh spinach over medium heat just until wilted, then transfer to a bowl and let it cool. Squeeze out excess moisture, chop finely.
In a separate bowl, mix ricotta, chopped spinach, Parmesan, nutmeg, black pepper, and a pinch of salt. Stir until well combined; refrigerate the filling while rolling pasta dough.
Roll dough out thinly on a floured surface, ideally until translucent. Cut into circles 3 inches wide. Place a heaping teaspoon of filling in the center, fold into a half-moon, and seal edges firmly.
Bring a large pot of salted water to a gentle boil. Cook Schlutzkrapfen in batches over medium-high heat for 3–4 minutes, until they rise and become tender. Drain well.
Melt butter in a skillet over medium heat until golden brown and fragrant. Toss cooked Schlutzkrapfen gently in the brown butter, sprinkle with chopped chives, and serve immediately.
