Schlutzkrapfen

To prepare the filling, wash the fresh spinach thoroughly. Blanch the fresh spinach in boiling salted water for 2-3 minutes until wilted. Drain the fresh spinach very well, pressing out as much excess water as possible. Finely chop the fresh spinach.

In a bowl, combine the chopped fresh spinach with the Ricotta, 50 grams of Parmigiano-Reggiano, Nutmeg, 3 grams of Salt, and Black pepper. Mix well until all ingredients are evenly distributed. Set aside.

To prepare the pasta dough, on a clean work surface or in a large bowl, combine the 00 flour and Semolina. Make a well in the center.