This extremely flavorful selfmade ravioli recipe from Cortina d’Ampezzo within the Italian mountains pairs beetroot and potato crammed ravioli with melted butter and poppy seeds. Not solely do these raviolis look stunning however the mixture of the flavors and textures makes this a dish to impress visitors with. Casunziei all’ampezzana, are an exquisite instance of conventional Italian mountain fare.
Historical past and origin of casunziei.
This distinctive beetroot ravioli dish comes from Cortina d’Ampezzo, a well-known ski resort within the Dolomite mountains of Veneto, Northern Italy. Casunziei are a typical vacation or special day ravioli which, relying on the season, are distinguished by the filling: in winter ‘pink’, with beets and potatoes, in summer time ‘inexperienced’, with spinach, ricotta and chives.
Casunziei all’ampezzana is an instance of the affect of the centuries-old Austro-Hungarian domination of the Ampezzo space, which solely ended with the First World Struggle. Beetroots are a typical Japanese European ingredient as is the poppy seed garnish.
Apparently, Ampezzo by no means grew to become a German-speaking territory like different components of Northern Italy that used to belong to Austria. The native folks conserved their unique language, Ladin, a Romance language which remains to be spoken right now!
Variations of this recipe.
Though this explicit recipe is a signature dish in Cortina d’Ampezzo, yow will discover variations of beet ravioli in different components of Northern Italy. Traditionalists want including white or yellow turnips both as an alternative of potatoes or as effectively.
In Trentino-Alto Adige, some folks add carrot to the beet and potato filling. Elsewhere in Veneto, butter, breadcrumbs and cheese are typically added to the filling too.
I’ve come throughout recipes for beetroot ravioli with ricotta as an alternative of potatoes. Though scrumptious, this isn’t conventional in Cortina, the place ricotta is used with wild spinach in a summer time model of casunziei, however not with beets.
Elements for this beetroot ravioli.
The pasta dough: The ravioli dough on this recipe is made in a really related option to different egg pasta dough, besides it requires an egg yolk plus slightly water instead of one entire egg.
Eggs: You have to one entire giant egg and one yolk. I want to make use of free-range natural eggs for his or her color, taste and dietary worth.
Flour: I used Italian ‘00’ gentle wheat flour which is a high quality white flour. You may also use all-purpose flour.
The filling: The ravioli filling could be very easy, simply beetroot, potatoes and salt.
The beetroot: I used prepared cooked beetroot which actually saves various time and work. If utilizing uncooked raw beetroot, you’ll need to boil or steam it after which peel it. Some folks roast the beetroot which supplies it a sweeter taste, however this isn’t conventional.
The potatoes: You should use most any kind of potato for this beetroot ravioli, even leftover mashed potatoes. Nonetheless, the most effective sorts are starchy potatoes that don’t include a lot liquid, like these used on this mint and potato ravioli recipe from Liguria.
The condiment/dressing.
As with many forms of selfmade crammed pasta, Italians serve casuziei all’ampezzana with melted butter and grated grana or Parmigiano. Nonetheless, some recipes name for smoked ricotta as an alternative of the grana and parmigiano Plus, this beetroot ravioli can also be dressed with poppy seeds which add a stunning crunch to the gentle ravioli.
Step-by-step directions and ideas.
If utilizing uncooked beetroot, prepare dinner the beets in slightly water (simply sufficient to cowl them), or steam them in order that they don’t soak up any extra water. When a fork can simply pierce the beets, drain and peel them. Grate the cooked and cooled beetroot right into a sieve and let any liquid drain for no less than one hour. Prepared cooked beetroot might not want draining.
Cook dinner’s time administration tip: Make the pasta dough first and the filling whereas the dough is resting.
Make the ravioli dough first so it will possibly relaxation whilst you make the filling. Sieve the flour right into a bowl, add one egg and one egg yolk to the flour with a pinch of salt. Use a fork to beat the eggs and incorporate them into the flour till effectively combined.
Then use your palms to roughly knead the combination, including slightly water at a time till you could have a dough that not sticks to the aspect of the bowl and your palms.
Flip the dough out onto a flour dusted work prime or pastry board and knead for as much as 10 minutes till the dough is kind of easy and elastic. Roll it right into a ball and wrap it in clingfilm (plastic wrap) and depart to relaxation for no less than half-hour.
Whereas the dough is resting make the beet ravioli filling.
Boil unpeeled potatoes in salted water till fork tender. Drain after which peel the potatoes. I used a potato ricer which works with out peeling the potatoes. The peel stays within the ricer whereas the cooked potato passes via the holes. Should you don’t have a ricer grate the cooked potato after peeling it.
Subsequent, in case you haven’t already performed so, grate the beetroot. Then add it to the grated potato with a pinch of salt and a few freshly floor black pepper. Combine and mash the potato and beet collectively utilizing a fork.
Make the pasta sheets.
Reduce off ¼ of the pasta dough ball and rewrap the remainder to maintain it from drying out. Flatten the dough barely with a rolling pin or your palms. Go it via the widest setting of your pasta machine (mine is 7, some are not any 1). Fold the dough sheet in thirds and cross it via the widest setting, narrowest width first. Repeat.
Subsequent, cross the dough sheet via the threerd widest setting (mine is 5) after which via the 5th widest setting (mine is 3). The pasta sheets for beetroot ravioli should be fairly high quality in order that the color of the filling exhibits via when the ravioli is cooked. Nonetheless, the narrowest setting readily available operated pasta machines might produce dough that’s too high quality and liable to interrupt.
Make the beet ravioli.
Lay a dough sheet onto a flour dusted floor. Use a glass or cookie cutter to chop out 8cm discs. Remaining dough cuttings will be kneaded collectively and used to make extra ravioli. Place a small teaspoon of filling on the centre of the pasta discs, moist the perimeters with slightly water utilizing your index finger after which fold the pasta over the filling to create half-moons (mezze lune).
Use the tines of a fork to crimp and seal the perimeters of your beet ravioli. Place the prepared casunziei on a flour dusted tray. Semolina flour is greatest for this. I used a tray coated in oven paper. Repeat with the remainder of the pasta dough, one quarter at a time.
Cook dinner and serve your beetroot ravioli.
Convey a pot of water to a boil after which add salt and produce to a boil once more. Within the meantime, soften the butter in a frying pan that’s giant sufficient to carry the ravioli. Add the poppy seeds to the butter so that they prepare dinner slightly however don’t let the butter brown.
Cook dinner the ravioli within the boiling water. After they rise to the floor, depart them for a minute after which take away with a slotted spoon and add them to the melted butter and poppy seeds. You’ll most likely must prepare dinner the ravioli in batches to keep away from crowding the pan.
Toss the cooked ravioli gently within the butter and serve with grated grana or parmigiano if required.
Word for vegetarians.
This recipe is vegetarian apart from using grated grana or Parmigiano when serving. These Italian cheeses are made with animal rennet and so aren’t appropriate for vegetarians. Use a vegetarian parmesan as an alternative.
What to do with leftovers.
When you’ve got leftover cooked beetroot ravioli you may retailer them within the fridge in a sealed container for 2-3 days. Then reheat within the microwave or fried in additional butter! Frying them could make them a bit crispy however we just like the ravioli like that!
Leftover raw ravioli will be frozen for later use. Place them unfold out on a tray within the freezer after which switch to a freezer bag as soon as frozen. Cook dinner frozen ravioli with out defrosting.
Further filling can be utilized to make fritters or patties. I’ve used further filling in a meatloaf which labored rather well.
Pin for later.
Let me know what you suppose.
The combo of potatoes and beetroot offers the casunziei filling a really explicit crimson coloration with a barely candy and really delicate taste. Plus, the straightforward butter-based sauce permits the colour and taste of the pasta to shine! The result’s a very distinctive ravioli that I’m certain you’ll love!
Should you do do that casunziei recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or submit a touch upon the Pasta Mission Fb web page.
Your suggestions is vital to me!
Buon Appetito!
Different scrumptious selfmade ravioli recipes.
- Robiola cheese ravioli from Lombardy.
- Sardinian ricotta, saffron and lemon ravioli.
- Baked fish ravioli from Liguria.
- Gnocchi ravioli from Trieste.
- Baked ravioli from Marche.
- Meat ravioli from Piemonte (agnolotti)
Beetroot ravioli recipe (casunziei all’ampezzana).
This extremely flavorful selfmade ravioli recipe from Cortina d’Ampezzo within the Italian mountains pairs beetroot and potato crammed ravioli with melted butter and poppy seeds. Not solely do these raviolis look stunning however the mixture of the flavors and textures makes this a singular dish toimpress visitors with.
Elements
For the ravioli dough
- 7 ounces Italian gentle wheat flour or all goal flour
- 2 giant eggs
- 1 pinch salt
- heat water as required
For the ravioli filling.
- 14 ounces beetroot (cooked)
- 3 potatoes (starchy) (medium)
- 1 pinch salt
- 1 pinch freshly floor black pepper.
For the condiment
- 3.5 ounces unsalted butter
- 2.5 ounces Grana Padano or Parmigiano Reggiano grated (or vegetarian parmesan)
- poppy seeds
Directions
If utilizing raw beetroot
-
Cook dinner the beets in slightly water (simply sufficient to cowl them), or steam them so that they don’t soak up any extra water. When a fork can simply pierce the beets, drain and peel them. Grate the cooked and cooled beetroot right into a sieve and let any liquid drain for no less than one hour.
Make the pasta dough
-
Sieve the flour right into a bowl, add one egg and one egg yolk to the flour with a pinch of salt. Use a fork to beat the eggs and incorporate them into the flour till effectively combined. Then use your palms to knead the combination, including slightly water at a time till you could have a dough that not sticks to the aspect of the bowl and your palms.
-
Flip the dough out onto a flour dusted work prime or pastry board and knead for as much as 10 minutes till the dough is kind of easy and elastic. Roll it right into a ball and wrap it in clingfilm (plastic wrap) and depart to relaxation for no less than half-hour.
Make the ravioli filling.
-
Boil unpeeled potatoes in salted water till fork tender. Drain after which peel the potatoes. I used a potato ricer which works with out peeling the potatoes. The peel stays within the ricer whereas the cooked potato passes via the holes. Should you don’t have a ricer grate the cooked potato after peeling it.
-
Subsequent, in case you haven’t already performed so, grate the beetroot right into a bowl. Then add it to the grated potato with a pinch of salt and a few freshly floor black pepper. Combine and mash the potato and beet collectively utilizing a fork.
Make the pasta sheets.
-
Reduce off ¼ ofthe pasta dough ball and rewrap the remainder to maintain it from drying out. Flatten the dough barely with a rolling pin or your palms. Go it via the widest setting of your pasta machine (mine is 7, some are not any 1). Fold the dough sheet in thirds and cross it via the widest setting once more, slender aspect first. Repeat.
-
Subsequent, cross the dough sheet via the threerd widest setting (mine is 5) after which via the 5th widest setting (mine is 3). The pasta sheets for beetroot ravioli should be fairly high quality in order that the color of the filling exhibits via when the ravioli is cooked. Nonetheless, the narrowest setting readily available operated pasta machines might produce dough that’s too high quality and liable to interrupt.
Make the beetroot ravioli
-
Lay a dough sheet onto a flour dusted floor. Use a glass or cookie cutter to chop out 8cm discs. Place a small teaspoon of filling on the centre of the pasta discs, moist the perimeters with slightly water utilizing your index finger after which fold the pasta over the filling to create half-moons (mezze lune).
-
Use the tines of a fork to crimp and seal the perimeters of your beet ravioli. Place the prepared casunziei on a flour dusted tray. Semolina flour is greatest for this. I used a tray coated in oven paper. Repeat with the remainder of the pasta dough, one quarter at a time.
Cook dinner and serve your casunziei.
-
Convey a pot of water to a boil after which add salt and produce to a boil once more. Within the meantime, soften the butter in a frying pan that’s giant sufficient to carry the ravioli. Add the poppy seeds to the butter so that they prepare dinner slightly however don’t let the butter brown.
-
Cook dinner the ravioli within the boiling water. After they rise to the floor, depart them for a minute after which take away with a slotted spoon and add them to the melted butter and poppy seeds. You’ll most likely must prepare dinner the ravioli in batches to keep away from crowding the pan.
-
Toss the cooked ravioli gently within the butter and serve immediatelywith grated grana or parmigiano if required.
Forestall your display screen from going darkish
Notes
For tips about what to do with leftovers see essential content material.
Diet
Energy: 608kcalCarbohydrates: 71gProtein: 19gFats: 28gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 8gTrans Fats: 1gLdl cholesterol: 158mgSodium: 428mgPotassium: 975mgFiber: 7gSugar: 8gVitamin A: 929IUVitamin C: 30mgCalcium: 279mgIron: 5mg
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