Schlick Krapfen

A meat and noodle dish from the South Tyrol, which is similar to the Italian ravioli. It can be served on its own or part of a main course.

Schlick Krapfen

Servings:	Serves 4
Calories per serving:	431
Ready in:	35 minutes
Prep. time:	20 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Very Germanic 4.6/5 Not overly filling, nice with smoked ham - User:PSmith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g flour, sieved with a pinch of salt
• 2 free range eggs
• 30 ml water
• 175 g cooked meat of your choice, chopped
• 30 ml gravy
• 2 tablespoons parsley, chopped
• 1 egg, lightly beaten
• 180 ml Meat stock (optional)

Method

1. To make the noodle dough, put the sieved flour, salt and eggs into a blender, with the water to make a soft, pliable ball of dough.
2. Knead by hand, briefly and roll out into a thinnish sheet.
3. To make the filling, mix the meat, gravy, parsley and the egg.
4. Cut the dough in half and place teaspoons of the meat mixture, well and evenly spaced over one half of the dough.
5. Using a pastry brush and water, dampen between each pile of mixture.
6. Place the other half of the dough over the top and lightly press it down around each pile of mixture.
7. Cut into squares and poach gently in broth or water for 10-15 minutes.

Serving suggestions

These can be served in the broth as a soup or drained and served with some butter and a hard, grated Alpine cheese such as Austrian Gruyère.

Chef's notes

To save time, you may wish to use a pasta machine to roll out the dough and place over a ravioli tin to speed up the filling and cutting process.

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