Schlutzkrapfen filled pasta with South Tyrolean speck PGI

To make the filling , finely dice the onion and slice the Tyrolean speck PGI into fine cubes, fry both in a pan and leave to cool. Mix the ricotta with the chives, add the South Tyrolean speck PGI and onions and season with salt and pepper.

To make the pasta dough , whisk the eggs with lukewarm water and the oil. Mix the two types of flour, tip them in a ring shape on a pasta board and season with salt, pour the liquid mixture into the centre of the circle of flour and knead from the inside out to form a smooth dough. Cover the dough and leave to rest for 30 minutes. Then use a pasta machine to flatten the dough into a thin sheet. Process the dough as quickly as possible so that it does not dry out. Use a round, smooth cookie cutter to stamp out circles with a diameter of approx. 7 cm. Scoop the filling into the centre with a small spoon. Moisten the edge with water and fold the pasta sheets over the filling to create a crescent shape. Immediately press down the edges with your fingers. Chop the walnuts and fry briefly. Cook the Schlutzkrapfen in salted water for approx. 3 to 4 minutes and serve. Sprinkle with Parmesan cheese and garnish with brown butter, chives, walnuts and little rolls of South Tyrolean speck PGI.