Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, 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 cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.
The official name in German is Schlutzkrapfen, and they are locally also known as Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen. The dish is also popular in Ladin-speaking regions, where they are known as cajincì or crafuncins depending on the region. They are usually translated into Italian as ravioli tirolesi () or mezzelune (, )
Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli-Venezia Giulia.