Let the onion and speck cool before adding the ricotta. Work with one small sheet of pasta at a time and keep the remaining dough covered.
Make ahead Mix the filling earlier the same day and keep it covered in the refrigerator. Shape the pasta close to cooking time; keep completed trays chilled while finishing a larger batch.
Schlutzkrapfen with speck and ricotta
Prep 1 hr · Cook 20 min · Rest 30 min · Yield 4 portions (About 12 half-moons per portion.) · Difficulty Medium
Method
Finely dice the onion and the 60 g filling speck. Heat 10 ml oil in the small pan, add both and cook gently for about 8 minutes, stirring until the onion is soft. Spread on a plate to cool. Allow about 10 minutes for the chopping and preparation.Finely dice the onion and the 2 oz filling speck. Heat 2 tsp oil in the small pan, add both and cook gently for about 8 minutes, stirring until the onion is soft. Spread on a plate to cool. Allow about 10 minutes for the chopping and preparation.
Mix the 150 g rye flour, 100 g wheat flour and 2 g salt. Beat the 100 g egg with 45 ml lukewarm water and 15 ml oil, then work into the flour. Knead until smooth and pliable, about 10 minutes; mixing and kneading take about 15 minutes in all. Cover closely.Mix the 5½ oz rye flour, 3½ oz wheat flour and 2 g salt. Beat the 3½ oz egg with 3 tbsp lukewarm water and 1 tbsp oil, then work into the flour. Knead until smooth and pliable, about 10 minutes; mixing and kneading take about 15 minutes in all. Cover closely.
Rest the dough for 30 minutes. During this rest, check that the onion mixture is cool, then mix it with the drained ricotta, 6 g chives, 1 g salt and the pepper. Keep the filling cool. Bring the large pot of water toward a boil while rolling the pasta.Rest the dough for 30 minutes. During this rest, check that the onion mixture is cool, then mix it with the drained ricotta, 6 g chives, 1 g salt and the pepper. Keep the filling cool. Bring the large pot of water toward a boil while rolling the pasta.
Roll small portions of dough into sheets about 1.5–2 mm thick, using a little of the 20 g dusting-flour allowance. Cut 7 cm discs. Put a small teaspoon of filling in the center, moisten one edge lightly and fold into a half-moon, pressing out air and sealing firmly. Divide the filling evenly among the discs; gather soft scraps and roll once more. Keep the unused dough covered. Allow about 30 minutes for rolling and shaping.Roll small portions of dough into sheets about 1.5–2 mm thick, using a little of the ¾ oz dusting-flour allowance. Cut 2¾ in discs. Put a small teaspoon of filling in the center, moisten one edge lightly and fold into a half-moon, pressing out air and sealing firmly. Divide the filling evenly among the discs; gather soft scraps and roll once more. Keep the unused dough covered. Allow about 30 minutes for rolling and shaping.
Salt the 3 liters of boiling water with the 30 g cooking salt. Cook the half-moons in two batches for 3–4 minutes each, keeping a gentle boil. Meanwhile melt the butter in a wide pan for about 4 minutes, adding the walnuts for the final minute; stop when the milk solids are hazelnut brown and the nuts smell toasted. If needed, loosen with 30 ml water from the pasta pot.Salt the 12⅔ cups of boiling water with the 1 oz cooking salt. Cook the half-moons in two batches for 3–4 minutes each, keeping a gentle boil. Meanwhile melt the butter in a wide pan for about 4 minutes, adding the walnuts for the final minute; stop when the milk solids are hazelnut brown and the nuts smell toasted. If needed, loosen with 2 tbsp water from the pasta pot.
Lift the pasta out carefully and turn it gently in the butter. Divide among warm plates, about 12 half-moons per portion. Add the grated cheese, remaining 4 g chives and the speck rolls. Allow about 5 minutes to finish and serve immediately.Lift the pasta out carefully and turn it gently in the butter. Divide among warm plates, about 12 half-moons per portion. Add the grated cheese, remaining 4 g chives and the speck rolls. Allow about 5 minutes to finish and serve immediately.
