Schlutzkrapfen sind die Tiroler Version der Ravioli. Sie schmecken ausgezeichnet, sättigen unaufdringlich und lassen sich gut selbst zubereiten. In diesem Sinne: Topfen und Schmalz – Gott erhalt's.
For the dough, mix the flour and salt. Add the eggs and olive oil. Knead into a smooth dough. If the dough is too firm, dilute with a little water. Shape into a loaf and leave to rest for 30 minutes.
For the filling, finely chop the leek or spring onion, basil and mint. Mix the chopped herbs with the curd cheese. Season with salt and pepper.
Roll out the dough very thinly and cut out circles. Fill the dough circles, fold them into a crescent shape and press the edges firmly with a fork.
Boil the Schlutzkrapfen in salted water for 5 minutes. Drain the Schlutzkrapfen well and serve with melted butter.
