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Taste and atmosphere
About
A traditional half-moon shaped pasta native to Trentino-South Tyrol, filled with spinach and ricotta cheese.
Flavors, dishes and restaurants
Cuisine
Distinguished by its dark rye-flour dough, this filled pasta is highly popular in the alpine valleys of Trentino-South Tyrol. It is served with melted brown butter and grated parmesan. Discover local eateries on the Harita.
Ingredients
- 100g rye flour and 50g all-purpose flour
- 1 egg
- 150g fresh spinach (boiled and chopped)
- 100g ricotta cheese
- Melted butter and parmesan (for serving)
Preparation
- Combine the rye flour, white flour, egg, and a bit of warm water to make a firm dough.
- For the filling, mix the chopped spinach, ricotta, salt, and pepper together.
- Roll the dough out thin, cut into circles, and place a spoonful of filling in the center.
- Fold into half-moons, seal the edges, and cook in boiling salted water for 5 minutes.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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