Schlutzkrapfen
Introduction '''Mezzelune''' (, meaning 'half moons', also known as '''Schlutzkrapfen''' 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. 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.File:Mezzelune di mare al pesto (2498933582).jpg|Mezzelune with seafood and pestoFile:Schlipfkrapfen in Virgen in Osttirol.jpg|Buckwheat flour-based Schlipfkrapfen
Similar dishes Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and ''cjarsons'' in Friuli.
See also * ''Mezzaluna''* List of pasta* List of buckwheat dishes* List of stuffed dishes
References