Schlutzkrapfen

{{Short description|Type of stuffed pasta}} {{Italics title}} {{Infobox food | name = ''Schlutzkrapfen'' | image = Schlutzkrapfen South Tyrol (3).JPG | image_size = 250px | caption = ''Schlutzkrapfen'' with spinach and ricotta filling | alternate_name = ''Schlutzkrapfen'' | country = {{plainlist| *Tyrol }} | region = Tyrol, Trentino-South Tyrol, Belluno | creator = | course = | type = Pasta | served = | main_ingredient = Rye flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms | variations = | calories = | other = }}

'''''Schlutzkrapfen''''' ({{IPA|de|ˈʃlʊtsˌkʁapfn̩|lang}}) are a semi-circular stuffed pasta, similar to ravioli or pierogi.<ref name="Nolen">{{cite book | url=https://books.google.com/books?id=NwppAwAAQBAJ&q=Schlutzkrapfen | title=Schlutzkrapfen, the twin of one of Poland's most recognizable food exports | publisher=Chronicle Books | work=New German Cooking: Recipes for Classics Revisited | date=2015 | access-date=3 October 2015 | author=Nolen, Jeremy and Jessica | pages=178–179 |isbn=978-1452136486}}</ref><ref>{{cite book | title = Meine Klassiker | author = Schuhbeck Alfons | publisher = Gräfe Und Unzer | date = 2012 | isbn = 9783833831768 | url = https://books.google.com/books?id=uVCt7USlursC&q=schlutzkrapfen%20bayern&pg=PT490 | language = de}}</ref> 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'' ({{lit|Tyrolean ravioli}}) or ''mezzelune'' ({{IPA|it|ˌmɛddzeˈluːne|lang}}, {{lit|half moons}})

==Similar dishes== Similar types of pasta are known as ''casunziei'' in Dolomites area, ''casoncelli'' in Lombardy, and ''cjarsons'' in Friuli-Venezia Giulia.{{Cn|date=June 2021}}

==See also== {{Portal|Italy|Food}} * List of pasta * List of stuffed dishes * List of buckwheat dishes * Mezzaluna

==References== ===Notes=== {{Notelist}}

===Citations=== {{Reflist}}

Category:Types of pasta Category:Austrian cuisine Category:Cuisine of South Tyrol Category:Pasta dishes Category:Stuffed dishes Category:Buckwheat dishes