The Tyrol: Crafuncins da ula verda ("Lean" Ravioli, Tyrolese Style)

These are otherwise known as ravioli di magro alla Tirolese or Schlutzkrapfen. The "leanness" of the recipe title (magro) refers to this being a Lenten or meatless-day dish.

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Crafuncins da ula verda / "Lean" Ravioli, Tyrolese Style
 Categories: Val gardena, Tyrolian, Vegetarian, Pasta
      Yield: 4 servings
 
MMMMM---------------------------PASTA--------------------------------
    250 g  Rye flour
    250 g  Wheat flour (white)
      2    Eggs
           Salt to taste
      1 tb Oil
           Enough water to form a dough
           -(roughly 1/2 cup, but your
           -"mileage" may vary)

MMMMM--------------------------FILLING-------------------------------
    800 g  Spinach
      4 tb Chopped parsley
      1    Small onion
     40 g  Butter
      1 tb Flour
    250 ml Milk
           Salt, pepper to taste
           Nutmeg to taste

MMMMM--------------------------GARNISH-------------------------------
     80 g  Butter
           Grated parmesan cheese to
           -taste

  
  Knead the pasta ingredients together well to make a dough that's not
  too stiff. Let the dough rest for an hour.  Wash the spinach well and
  par-cook it in salted water:  remove and drain well -- dry with a
  paper towel if necessary. Chop the spinach well and mix it with the
  chopped parsley. Saute the finely-chopped onion briefly in 40 g of
  the butter: sprinkle the flour in and let it saute with the onion:
  then add the milk, stir well and allow to cook for 5-10 minutes,
  reducing slightly.  Season the chopped spinach with salt, pepper and
  nutmeg;  add to the onion/flour/milk mixture, remove from heat and
  allow to cool.
  
  Roll the pasta dough out into two oblongs, as quickly as possible to
  keep the dough from drying out.  Cut out rounds with a cookie cutter,
  glass or ravioli-stamper.  Put a small spoonful of filling on each
  one, fold the rounds in half and seal them by pinching the open edges
  together, making small "half-moon" shapes.  This whole process should
  take place as fast as is practicable, again to keep the pasta from
  drying out too much.  Allow them to rest until the tops of the
  ravioli are slightly dry and the bottoms are still moist;  be careful
  not to let the ravioli stick together as they rest.  Simmer the
  ravioli for about 5 minutes, while browning the other 80 g of butter.
  Remove and drain the ravioli, and toss them in the brown butter:
  then garnish with grated parmesan.
  
 
MMMMM

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