Schlick Krapfen
A meat and noodle dish from the South Tyrol, which is similar to the Italian ravioli. It can be served on its own or part of a main course.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g flour, sieved with a pinch of salt
- 2 free range eggs
- 30 ml water
- 175 g cooked meat of your choice, chopped
- 30 ml gravy
- 2 tablespoons parsley, chopped
- 1 egg, lightly beaten
- 180 ml Meat stock (optional)
Method
- To make the noodle dough, put the sieved flour, salt and eggs into a blender, with the water to make a soft, pliable ball of dough.
- Knead by hand, briefly and roll out into a thinnish sheet.
- To make the filling, mix the meat, gravy, parsley and the egg.
- Cut the dough in half and place teaspoons of the meat mixture, well and evenly spaced over one half of the dough.
- Using a pastry brush and water, dampen between each pile of mixture.
- Place the other half of the dough over the top and lightly press it down around each pile of mixture.
- Cut into squares and poach gently in broth or water for 10-15 minutes.
Serving suggestions
These can be served in the broth as a soup or drained and served with some butter and a hard, grated Alpine cheese such as Austrian Gruyère.
Chef's notes
To save time, you may wish to use a pasta machine to roll out the dough and place over a ravioli tin to speed up the filling and cutting process.
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