Schlutzkrapfen

Mezzelune ([ˌmɛddzeˈluːne], from Italian 'half moons'), also known as Schlutzkrapfen[1] in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.[2][3] The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes.

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  Mezzelune with seafood and pesto
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  Buckwheat flour-based Schlipfkrapfen

Mezzelune

Schlutzkrapfen with spinach and ricotta filling
Alternative names	Schlutzkrapfen
Type	Pasta
Place of origin	Italy, Austria
Region or state	Tyrol
Main ingredients	Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms
Media: Mezzelune