Schlutzkrapfen with Wild Garlic Filling

Ingredients

• 250 g wheat flour
• 50 g rye flour
• 50 g semolina
• 3 eggs
• 2 tbsp olive oil
• 100 g wild garlic
• 1 onion
• 1 tbsp butter
• 250 g ricotta
• 2 tbsp freshly grated Parmesan
• 4 tbsp heavy cream (at least 30% fat)
• Salt
• black pepper (freshly ground)
• nutmeg (freshly ground)
• flour (for work surface)
• 2 tbsp butter
• wild garlic (thinly sliced for garnish)

Instructions

1. 1.

   Mix the flours and semolina, add eggs, a little water if needed, salt, and oil; knead into a smooth dough. Wrap in plastic and rest about 20 minutes.

2. 2.

   Wash and rinse the wild garlic, then blanch it in a large pot of boiling water for about 1 minute until wilted. Drain, shock in cold water, squeeze out excess moisture, and roughly chop. Peel and finely dice the onion; sauté in hot butter until translucent, then remove from heat. Mix ricotta with Parmesan and cream. Combine wild garlic and onions into the cheese mixture and season with salt, pepper, and nutmeg.

3. 3.

   Roll the dough on a floured surface to 2–3 mm thickness and cut out 8 cm circles. Place a spoonful of filling in the center of each circle, dampen the edges, fold into half-moons, press edges firmly, and indent with a fork for decoration. Boil plenty of salted water; drop the pastries in and simmer for 6–8 minutes until cooked through. Drain and toss in hot butter.

4. 4.

   Season with nutmeg and salt, then sprinkle with thinly sliced wild garlic before serving.