Anna Maria lives in the popular ski resort of Santa Cristina Gherdëina in the Süd Tirol. Here she shares her recipe for 'crafuncins' - which are ricotta-less spinach ravioli.
The ingredients are as follows:
For the pasta (quantities halved)
250g 00 flour
250g farro (or rye) flour - farro is emmer in America
1 egg
1 tablespoon olive oil
150ml tepid water (approximately)
For the filling:
2 tablespoons butter or oil
1 onion minced
1/2 vegetable stock cube
400g defrosted chopped spinach
1 tablespoon plain flour
pinch of salt.
15ml water (just to slacken the roux mixture a bit)
nutmeg
2 tablespoons grated parmigiano
Cook the mixture until you have a thick puree.
To serve:
30g unsalted butter, fried until golden
3 tablespoons rated Parmigiano
