Spinach Schlutzkrapfen - Healthy Recipes

Spinach Schlutzkrapfen with mushroom filling

Ingredients for 2 servings:

Spinach pasta dough:

150 g flour

1 yolk

20 g spinach puree

approx. 10 g oil

approx. 20 g durum wheat semolina

Salt

Mushroom filling:

200 g mushrooms according to season

10 g olive oil

60 g shallots

1 clove of garlic

herbs according to season and preferences

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Preparation:

• Crumble the specified ingredients well and knead a firm pasta dough while adding water. Let rest for at least half an hour.
• Wash, clean and cut mushrooms. Heat the pan dry, add the mushrooms, let them sizzle, then add the oil and roast.
• Chop shallots and garlic and add. Finish cooking, season to taste with salt and herbs and allow to cool.
• Roll out pasta dough, place small heaps of the mushroom filling on one half at regular intervals. Beat the other half of the rolled out pasta dough over it and press it between the piles. Cut the dumplings with a pastry wheel or knife.
• Let it steep in the flowing salt water and serve. Serve drizzled with a little brown butter and serve with braised tomatoes.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	409	Carbohydrates (g)	60.5
Protein (g)	13	Dietary fiber (g)	6.5
Fat (g)	12.5

This recipe (adapted) comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh. (for community catering and gastronomy) from the Healthy Austria Fund (FGÖ).