Schlutzkrapfen

*Schlutzkrapfen*
	Schlutzkrapfen with spinach and ricotta filling
Alternative names	Schlutzkrapfen
Type	Pasta
Place of origin	Italy;
Region or state	South Tyrol, Italy
Main ingredients	Rye flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms
	Media: Schlutzkrapfen;

Schlutzkrapfen^[a]^[b] (German: [ˈʃlʊtsˌkʁapfn̩]) or Mezzelune^[c] (Italian: [ˌmɛddzeˈluːne]; lit. 'half moons') are a semi-circular stuffed pasta, similar to ravioli or pierogi.^[1]^[2] The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

Similar dishes

^ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen.
^ This is the common name used in Tyrol, South Tyrol, and in neighbouring German-speaking regions.
^ Also known as cajincì ('crafuncins') in Ladin-speaking regions.

^ Nolen, Jeremy and Jessica (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. Chronicle Books. pp. 178–179. ISBN 978-1452136486. Retrieved 3 October 2015. {{cite book}}: |work= ignored (help)
^ Schuhbeck Alfons (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.