Schlutzkrapfen

Schlutzkrapfen^[a][b] (German: [ˈʃlʊtsˌkʁapfn̩]) or Mezzelune^[c] (Italian: [ˌmɛddzeˈluːne]; lit. 'half moons') are a semi-circular stuffed pasta, similar to ravioli or pierogi.^[1][2] 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.

Alternative namesSchlutzkrapfen

TypePasta

Place of origin

• Italy

Region or stateSouth Tyrol, Italy

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Schlutzkrapfen

Schlutzkrapfen with spinach and ricotta filling
Alternative names	Schlutzkrapfen
Type	Pasta
Place of origin	Italy
Region or state	South Tyrol, Italy
Main ingredients	Rye flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms
Media: Schlutzkrapfen

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