The “casunziei” are ravioli typical of the Dolomites, originally from Cortina d´Ampezzo, and the “casunziei all´ ampezzana” are hearty beetroot-stuffed ravioli seasoned with oozing butter, Parmesan cheese and poppy seeds. Really delicious. Let’s see how to make them!
For the pasta
- 300 gr of plain flour , or 250 gr of plain flour and 50 gr of semola
- 3 eggs
For the filling
- 3-4 red beets
- 1 medium potato or 2 small
Seasoning
- butter
- 2-3 sage leaves
- 1 garlic clove
- grated Parmesan cheese
- poppy seeds (optional)
Preparation
- Boil the beets and potatoes in two separate pots in salted water
- We prepare the dough: tip the flour onto a work surface and make a well in the middle. Crack the eggs inside the well and beat with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together. Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten it into a ball, wrap in cling film and leave to rest in the fridge for half an hour
- We peel the beets and the papacy, then crush the potato well and grate the beets that we will then put to drain in a small school in tight mesh. When it has lost the water we mix the potato well with the beets, we fix salt, if necessary, and keep the mixture aside.
- We roll out the pasta in a thin sheet
- Using a round, 8 to-10 cm ravioli cutter, cut out as many circles of pasta as you can get. Place a teaspoon of filling into the centre of each circle then gently fold it over to form a half moon, smoothing down to remove any air pockets. Press the edges together using a fork
- Cut the leftover of the pasta into irregular pieces and let them dry. great to use in soups.
- Bring a large pot of salted water to the boil. Next to it, heat a large skillet and melt the butter with the sage leaves and the garlic for the sauce. Cook the casunziei in boiling water for about 5 minutes, until they float to the surface.
- Drain them with a slotted spoon and transfer to the skillet with the melted butter (remove the garlic). Sauté for 30 seconds, until evenly coated in butter
- Place 5-6 casunziei in each diner’s plate, sprinkle with parmesan the poppy seeds and serve immediately
