Nutrition
≈ 500 kcalper portion of about 300 g
- Protein14%
- Fat39%
- Carbohydrates46%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Filled pasta pockets similar to ravioli, often containing spinach and ricotta or local cheeses.
- Cuisine
- Austrian (South Tyrolean)
Typical ingredients
- flour
- eggs
- spinach
- cheese
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
- Origin
- Tyrol
Read more
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
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Schlutzkrapfen: where else to eat it Back to the menu of Pauli Stubm