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Piz Arlara
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Schlutzkrapfen

Ingredients for 4 people:
150 g rye flour
100 g plain flour
salt
1 egg
50–60 ml lukewarm water
1 tbsp oil
150 g cooked spinach (about 300 g fresh spinach)
50 g onions, finely chopped
½ clove of garlic, finely chopped
1 tbsp butter
100 g quark or Ricotta Romana
1 tbsp Parmesan, grated
1 tbsp chives, finely chopped
1 pinch nutmeg, grated
salt
pepper from the mill
2 tbsp Parmesan, grated
1 tbsp chives, finely chopped
50 g butter

Dough:
Mix the flours together, form a circle on a -noodle board and add salt. Beat together the eggs, water and oil and pour into the middle of the flour circle and mix together from the inside out to form a smooth dough. Cover and leave to rest for 30 minutes.

Filling:
Finely chop the spinach, fry the onion and garlic in butter, add the spinach and then leave to cool. Add the quark or ricotta, Parmesan and chives, season with nutmeg, salt and pepper and mix well.

Completion:
Roll the dough out thinly using a pasta machine and make the ravioli quickly to stop the dough from drying out. Cut out circles of about 7 cm using a plain cutter. Place the filling in the centre using a spoon or a piping bag. Dampen the edges with water and fold over to make a half moon shape. Press the edges together with your fingers. Cook in boiling salted water, take out using a skimmer and arrange on plates. Sprinkle with Parmesan cheese and chives. Melt the butter, pour over the ravioli and serve.

Cooking Time: about 4 minutes

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