Tyrolean Schlutzkrapfen (stuffed pasta) in sage butter

Tyrolean Schlutzkrapfen (stuffed pasta) in sage butter

My Organic Alnatura Recipes
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Source : Alnatura, photographe: Oliver Brachat

Ingredients:
500
g Alnatura wheat flour type 405 (all-purpose)
3
eggs (medium)
Alnatura sea salt
Alnatura pepper
2
sprigs each of fresh lovage and thyme
0,50
bunch chives
400
g cream cheese
2
sprigs of sage
4
tbsp butter
70
g de parmesan râpé (selon le goût)
Flour for dusting

Knead the flour, eggs, 1 tsp salt and some lukewarm water (approx. 100 ml) into a smooth, soft dough. Wrap the pasta dough in foil and leave to rest for about 30 minutes at room temperature.

In the meantime, finely chop the lovage, thyme and chives and mix with the cream cheese. Season the filling with salt and pepper.

Roll out the pasta dough thinly on a work surface dusted with flour and use a round bowl to cut out circles (about 8-9 cm in diameter).

Put 1 tsp filling in the middle of each, fold up and press the edges together with a fork.

Cook batches of Schlutzkrapfen in a large pan of simmering salted water for about 4 minutes until they float to the surface. Remove the Schlutzkrapfen with a slotted spoon and leave to drain.

To make the sage butter, pluck off small sage leaves. Melt the butter in a frying pan and gently toast the sage.

Add the cooked Schlutzkrapfen to the sage butter and heat through for 3 minutes. Serve with grated Parmesan to taste.

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