Schlutzkrapfen (vegetarian)

Schlutzkrapfen (vegetarisch)

€17.50

Gasthaus Berchtoldshof · Innsbruck

Schlutzkrapfen mit saisonaler Füllung, Butter und Parmesan.

Nutrition

≈ 500 kcalper portion of about 300 g

Protein12%
12%
Fat53%
53%
Carbohydrates35%
35%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Filled pasta dumplings, often containing spinach or ricotta, served with melted butter and cheese.

Cuisine: Austrian (South Tyrolean)

Typical ingredients

flour
seasonal filling
butter
parmesan

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Tyrol

Schlutzkrapfen — © Bi-frie ( talk ) · CC BY 3.0 · Wikimedia Commons

Origin: Tyrol

Schlutzkrapfen (German: [ˈʃlʊtsˌkʁapfn̩]) is a traditional Tyrolean semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil.

Excerpt from the Wikipedia article “Schlutzkrapfen” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

Did you like this dish?

Schlutzkrapfen (vegetarian): where else to eat it Back to the menu of Gasthaus Berchtoldshof