Tyrolean Schlutzers

Preparation:

Preparation: Mix all the ingredients of the dough, which must be not too hard. Cover it with plastic wrap and let it rest for half an hour. In the meantime, take 100 g of already cooked spinach, squeeze it and chop it finely; add a spoonful of ricotta cheese, a teaspoon of finely chopped onion, salt and pepper: this is the filling. Roll out the dough with a pasta roller if you have one or with a 1 cm thick rolling pin: cut disks with a diameter of about 8 cm, fill them with a teaspoon of filling, close them into a half-moon shape, pressing the edge with your fingers so that they do not open during cooking. Once this is done, cook them in boiling salted water, drain them and arrange them on plates, sprinkle with grated Parmesan cheese and pour over the hazelnut butter (a little burnt). If you have chives put them on top of the plate. If by chance the dough dries up while putting the filling and you can't close them, take a brush and moisten them slightly on the edges.