These ravioli are called "crafuncins" in the local Ladino language. They are thin ravioli filled with spinach. The spinach is marinated with salt, pepper, onions and nutmeg. They are then served with melted butter, grated parmesan cheese and chives, which is locally grown. Traditionally, they were served with goat cheese instead of parmesan, which has a much stronger taste. The name "crafuncins" comes from the name "crafon", which means "Krapfen", or donut.
DOUGH: combine wheat and rye flour with a little salt. Mix oil, egg and lukewarm water, knead with the flour to form a dough and leave covered for around 30 minutes.
FILLING: lightly sweat garlic and onion in the butter, add the finely-chopped spinach and leave to cool slightly. Add parmesan, curd cheese, chives, nutmeg, salt and pepper and mix well.
Roll out dough thinly, cut out rounds (about 7 cm in diameter) and place filling in the middle. Fold together to form half-moons and press down on edges.
Boil the 'Schlutzer' in salted water for 3 to 4 minutes, place on a plate and garnish with parmesan, browned butter and some chives.