Tessiner Krapfen (Ticinese Cheese Ravioli / Stuffed Dumplings)

Name: Tessiner Krapfen (Ticinese Cheese Ravioli / Stuffed Dumplings)
Cuisine: Switzerland
Ingredients: 300 g Flour (all-purpose); 2 Eggs; 80–100 ml (as needed for dough) Water or milk; 250 g Ricotta cheese (fresh); 50 g Parmesan (grated); 100 g (optional but traditional) Spinach (cooked and chopped, squeezed dry); pinch Nutmeg; to taste Salt and pepper; for frying or serving Butter

A recipe from Switzerland.

🇨🇭 Switzerlandticinokrapfenstuffedtraditional

Tessiner Krapfen (Ticinese Cheese Ravioli / Stuffed Dumplings)

Nutrition (per serving)

380Calories

15 gProtein

35 gCarbs

20 gFat

8 gSugar

900 mgSalt

Ingredients

300 g Flour (all-purpose)
2 Eggs
80–100 ml (as needed for dough) Water or milk
250 g Ricotta cheese (fresh)
50 g Parmesan (grated)
100 g (optional but traditional) Spinach (cooked and chopped, squeezed dry)
pinch Nutmeg
to taste Salt and pepper
for frying or serving Butter

Method

Step 1: Make dough: In bowl, mix flour, eggs, and pinch of salt. Add water/milk gradually until dough forms. Knead 5–8 min until smooth. Wrap and rest 30 min.
Step 2: Filling: Mix ricotta, Parmesan, spinach (if using), nutmeg, salt, pepper until creamy.
Step 3: Divide dough into 2 pieces. Roll each very thin (1–2 mm) on floured surface (or use pasta machine).
Step 4: Place teaspoonfuls of filling 5 cm apart on one sheet of dough. Brush edges with water.
Step 5: Cover with second sheet. Press around filling to seal, then cut into squares or circles with ravioli cutter or knife.
Step 6: Boil in salted water 3–5 min until they float. Drain.
Step 7: Optional: Fry lightly in butter for crisp exterior (Ticinese style). Serve with brown butter, sage, or grated Parmesan – rich, cheesy Ticino dumplings!