Casunziei
Serves 6 (Makes about 60-70 ravioli)
For the filling:
4 small beets, roasted
1/2 ricotta
1 egg
2 tbsp melted butter
Salt and pepper
For the pasta:
2 cups flour
2 eggs
Water, as needed for the dough
For serving:
1/3 cup melted butter
Poppy seeds
Freshly grated Parmesan cheese
To make the filling, put the roasted beets through a food processor
until finely chopped. Transfer to a large bowl and mix in the ricotta, egg,
melted butter and a bit of salt and pepper to taste.
Roll out sheets of pasta (here's how we make it) and cut circles with the top of a glass. Fill
each circle with a small spoonful of the beet mixture and fold in half to seal, using a bit of water to seal the edges together.
Bring a large pot of salted water to a gentle boil and add the casunziei – you
don’t want to crowd them in the water so you will have to work in batches. Cook
for about 3 minutes; remove from the water with a slotted spoon and drain. To
serve, top with a sprinkle of poppy seeds and Parmesan and drizzle with melted
butter.
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