Often called tirtlen or tortelli alle erbe, this vegetarian do-it-yourself fried rye flour ravioli is a conventional recipe from the attractive Alto Adige (South Tyrol) in Northeast Italy. There, rye flour is a staple ingredient used to make bread, pasta and different meals. These ricotta and spinach raviolis are simple to make and really moreish.
South Tyrolean delicacies.
Additionally referred to as the Alto Adige or Südtirol, this Italian province is a part of the Trentino-Alto Adige area. From 1815 till 1919, it belonged to the Austrian Hungarian Empire. The South Tyrol borders with the modern-day Austrian area of Tyrol.
Many individuals there communicate German and, as you possibly can think about, there are lots of similarities within the meals in each elements of the Tyrol. That’s why many South Tyrolean recipes and dishes have Germanic names, as you’ll discover under.
I discovered this recipe for spinach and ricotta rye flour ravioli in an Italian cookbook for recipes from Trentino-Alto Adige. This e-book is a part of a set of cookery books with recipes from all of the Italian areas. Other than these tirtlen there are another dishes I actually need to make from it; like tagliatelle with cabbage and sausage, various kinds of canederli and gnocchi and extra rye flour ravioli recipes.
Rye flour within the South Tyrol kitchen.
Wheat doesn’t develop nicely within the mountainous South Tyrol. The truth is, solely probably the most rustic and resistant crops have tailored to the tough terrain of the Dolomite mountains through which the area is positioned. So, the locals historically use hardier sorts of grains to make their breads and pasta and so forth. These embrace spelt, oats, buckwheat, and barley.
Nonetheless, the preferred grain is rye. Rye has weed-like traits and never even the snow kills it, not to mention the altitude. Consequently, it has lengthy been a supply of staple meals that previously helped the native inhabitants survive throughout troublesome instances.
Probably the most well-known conventional rye breads from this a part of Italy are schüttelbrot: a crispbread comprised of rye, sourdough and cumin seeds and Vinschger Paarl that means the ‘Venosta couple’: two flat loaves of rye and spelt or wheat joined collectively.
Plus, Pusterer Breatl: a flat and spherical loaf typical of the Val Pusteria, made with a mix of rye and wheat and flavored with fennel seeds, coriander, cumin and fenugreek.
South Tyrolean pasta made with rye flour.
Apparently, schüttelbrot is even used to make pasta. A while in the past, I used to be given some schüttelbrot tagliatelle which I utilized in one other South Tyrol pasta recipe with speck and chanterelles.
To make that tagliatelle, they finely grind the bread and blend it with eggs and durum wheat semolina. So scrumptious, however sadly arduous to search out and never simple to make at dwelling.
Other than the fried ravioli on this recipe, the South Tyroleans make different rye flour ravioli together with ravioli alla Pusterese or schlutzkrapfen. These are normally crescent, or half-moon formed (mezzelune). The components are principally the identical as tirtlen, however as an alternative of being fried, they’re boiled and served with brown butter and Parmigiano.
Is rye flour wholesome?
Rye flour is much more nutritious than wheat flour because it retains a considerable amount of vitamins. It’s because it’s tougher to separate the bran while processing the flour. Rye flour is wealthy in B nutritional vitamins, that are vital for the mind and nervous system. It’s additionally mineral wealthy with magnesium for nerves and muscle tissues, phosphorus for wholesome bones, iron for blood formation and oxygen transport and zinc.
Is rye flour pasta gluten free?
Rye flour has much less gluten than wheat flour nevertheless it’s not gluten free. Nonetheless, the gluten on this flour (gliadin) is a unique sort of gluten to that present in wheat flours. Rye flour lacks the glutenin wanted to kind the elasticity in dough.
For this reason many rye flour breads and most rye flour pasta additionally include wheat flour. The do-it-yourself fried ravioli on this recipe has an equal quantity of rye flour and gentle wheat flour.
Tips on how to make the rye flour ravioli dough.
As talked about above, the flour for this ravioli dough is half rye flour and half gentle wheat flour. The liquid you want for the dough is definitely milk, plus a tablespoon of olive oil. This dough is kind of simple to make. Simply sift the 2 flours collectively right into a bowl, add a pinch of salt, the olive oil and a few milk.
Begin to combine the flour and liquid collectively utilizing a fork, including extra milk till you’ve got the beginning of a dough that doesn’t follow the edges of the bowl. In fact, you possibly can combine the dough with out a bowl on a floured work floor.
Subsequent, flip the dough out onto a floured work floor and knead till it’s fairly easy and elastic. Then roll the dough right into a ball, wrap it in cling movie or a humid tea towel and let it relaxation for half-hour.
The spinach and ricotta filling for rye flour ravioli.
Whereas the dough is resting is the right time to make the filling. This model of tirtlen has simply spinach, ricotta and salt. There are additionally variations with potato as nicely and others made with cabbage and potato or cheese and Swiss chard.
Making the filling is fairly easy. All you could do is cook dinner the spinach in salted water, drain it very nicely, squeeze out any water and chop it finely. I used a meals processor to do that. Then combine the spinach with the ricotta and add salt to style. You too can add some grated nutmeg.
Making and filling this ravioli.
As soon as the dough has rested, reduce off about 20% of it and rewrap the remaining dough so it doesn’t dry out. Roll out the piece of dough you narrow off till it’s moderately skinny. You should use only a rolling pin or a pasta machine.
I used my guide pasta machine, passing the dough by way of the widest setting a few instances first. Then once more by way of the following two settings. On my machine, the widest setting has the best quantity, 7. On different machines the wisest setting is usually the bottom quantity.
The dough sheets for this do-it-yourself rye flour ravioli don’t have to be tremendous skinny. The following step is to chop circles out of the dough utilizing a glass, or cookie cutter. Some Italian make their tirtlen 12cm (4.7in) in diameter. Mine have been 9cm (3.5in).
Upon getting some circles of dough, place a few teaspoons of the filling onto the centre of 1 dough circle, moist across the edge with some water and canopy with a second circle.
Press the perimeters down across the filling to seal your ravioli. Place the prepared raw rye flour ravioli on a floured tray and repeat the method with the remainder of the dough and filling.
Frying and serving your rye flour ravioli
These do-it-yourself spinach and ricotta rye flour ravioli from the South Tyrol are historically eaten fried as a snack or road meals. You will discover them on the market at most of the area’s markets and gala’s. They’re finest when they’re scorching and freshly cooked.
The most effective oil to fry your tirtlen in is a vegetable, sunflower seed, or peanut oil. Prior to now, locals additionally fried this ravioli in lard however that’s not widespread today.
Relying on the scale and depth of your frying pan, fry the ravioli in scorching oil till they brown on all sides. I didn’t use lots of oil so I did them 4 at a time and turned them over to brown. As soon as cooked, place the ravioli on some kitchen paper to empty among the oil. However serve them while nonetheless scorching.
What to do with leftovers.
Leftover cooked rye flour ravioli could be saved in a sealed container within the fridge for a few days and reheated within the microwave or eaten chilly. BUT, they don’t style pretty much as good as freshly fried ones!
Raw rye flour ravioli could be frozen and cooked from frozen however watch out while you add them to the recent oil. You too can simply boil raw tirtlen (recent or frozen) and serve them with browned butter and parmigiano like schlutzkrapfen.
Let me know what you assume.
These vegetarian spinach and ricotta rye flour ravioli make an important appetizer for friends. They can be eaten at a celebration as a finger meals. Whichever manner you determine to serve them, I’m certain they’ll be a success.
If you happen to do do that fried ravioli recipe, I’d like to know what you assume. Please write a remark right here on the weblog or publish a touch upon the Pasta Undertaking Fb web page.
Your suggestions means lots to me!
Pin for later.
Different do-it-yourself ravioli recipes value attempting.
- Baked Easter ravioli from Marche
- Candy ravioli from Friuli Venezia Giulia
- Baked fish ravioli from Liguria
- Ricotta and saffron ravioli from Sardinia
Selfmade fried rye flour ravioli from the South Tyrol.
This vegetarian fried rye flour ravioli from the Italian mountains is very easy to make, scrumptious, nutritious and really moreish. They’re historically eaten as a snack, road meals or antipasto. Nice as an appetizer too!
Substances for filling
- 7 oz cooked spinach (200g) I used 1lb recent spinach (500g)
- 7 oz recent ricotta (200g) nicely drained
- salt to style
- nutmeg freshly grated
Substances for rye flour ravioli
- 7 oz rye flour (200g)
- 7 oz Italian ’00’ gentle wheat flour or all function flour
- 1 pinch salt
- 1 tbsp additional virgin olive oil.
- 6-7 floz recent milk (about 180-200ml) Quantity of milk wanted could range
- vegetable oil for frying
Make the ravioli dough
Sift the 2 sorts of flour right into a bowl. Add a pinch of salt and the olive oil. Combine with a fork.
Proceed mixing whilst you add the milk a bit at a time. As soon as the combination resembles a dough use your palms to begin bringing all of it collectively right into a ball.
When the dough not sticks to the edges of the bowl flip it out onto a floured work floor and knead for 7-10 minutes till it is fairly easy and elastic. Roll the dough right into a ball and wrap it in cling movie or cowl with a humid tea towel. Depart it to relaxation for half-hour.
Make the spinach and ricotta filling.
If utilizing recent spinach, wash the leaves and take away any giant stems. Place the spinach in a pot with salted water and cook dinner till it has all wilted.
Drain the spinach nicely and take away any water by sqeezing it together with your palms or in a tea towel. Chop the spinach finely or roughly purée it in a meals processor. You should use cooked frozen spinach.
Drain the ricotta and put it in a bowl with the spinach. Add a bit salt and nutmeg. Combine collectively nicely.
Make the ravioli.
Minimize off about 1/5 of the dough and re-wrap the remainder so it would not dry out. Roll the dough piece out right into a sheet utilizing only a rolling pin on a floured pastry board or roll it out utilizing a pasta machine. It would not have to be very skinny.
With a glass or cookie cutter reduce circles out of the dough sheet of about 3.5 in (9cm) diameter. Place 2 teaspoons of filling within the centre of half the circles. Rub across the edges with water and place one other circle on high of those with filling. Press down across the filling to seal the ravioli.
Place the prepared ravioli on a flour dusted floor and repeat with the remainder of the dough and filling.
Fry your rye flour ravioli.
To freeze the ravioli place them within the freezer unfold out on a tray or plate. As soon as frozen they are often transferred to a freezer bag.
Freezing cooked rye flour ravioli isn’t really helpful.
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Extra Trentino-Alto Adige/South Tyrol