Preparation

• Sift the rye and wheat flour and place in a circle on a pasta board or work surface. Whisk the egg with lukewarm water and oil and pour into the centre of the flour circle. Knead from the inside out to form a smooth dough.
• Cover the dough and leave to rest for 30 minutes.

Preparation

• Blanch the nettles in salted water and then plunge them into salted ice water. Drain and squeeze well; this will yield 150 g of blanched nettles. Chop these finely. Sauté the onion and garlic in butter, add the nettles, mix in and allow to cool briefly.
• Mix in the ricotta and Parmesan evenly; season well with salt, pepper and nutmeg.

• Roll out the dough thinly by hand or with a pasta machine and work with it as quickly as possible so that it does not dry out. Cut out circles with a smooth cookie cutter (approx. 6 centimetres in diameter), place a spoonful of filling in the centre of each circle with a spoon or piping bag.
• Moisten the edges with water, fold into half-moons and press the edges together with your fingers. Cook the Schlutzkrapfen in salted water for 3 minutes, remove with a slotted spoon and arrange on preheated plates. Sprinkle with grated Parmesan and chives and pour melted butter over them.