mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Red Beet Ravioli  (Casunziei Rossi)
(Serves 6)
Raviol with red beet filling, also called casunziei rossi, are from the Lombardy and Veneto
regions of Italy.  Casunziei is the term given to the folded half-moon shaped ravioli in
these regions.  They are also sometimes called Christmas Beet Ravioli because they are
often served for Christmas. The beet-red filling shows through the dough and gives the
ravioli a beautiful rosy color.  They are traditionally served with a butter and poppy seed
sauce.  Beet ravioli are a nice accompaniment to ham or pork loin.
Red Beet Ravioli - Casunziei Rossi
Ingredients:

4 medium red beets, peeled and cut into 1-1/2 inch pieces
Olive oil
Salt and pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 pound of Basic Egg Pasta Dough
8 tablespoons unsalted butter
1 tablespoon poppyseeds
Extra Parmesan for sprinkling

Directions:

Preheat the oven to 400 degrees F.  Place the beets on a large baking sheet.
Drizzle the beets with oil and use your hands to coat the beets with the oil
Sprinkle with salt and pepper.  Bake for 30 to 40 minutes, stirring once, until
the beets can be pierced easily with a fork.  Remove and allow to cool.

Put beets in a food processor or use a potato masher.  Process or mash the
beets until coarse.  Add the ricotta and Parmesan cheese.  Pulse to form a
slightly coarse mixture.  Add salt and pepper to taste.

Make the ravioli dough and follow the directions for filling and cooking. 
Go to directions >>

To make the sauce:
Melt the butter with the poppyseeds in a small saucepan.
Pour the sauce over the cooked ravioli and sprinkle with Parmesan.
Red Beet Ravioli - Casunziei Rossi
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
PASTA RECIPES  >  RAVIOLI RECIPES  >  RED BEET RAVIOLI
You Might Also Like
Spaghetti with Classic Italian Meaballs
Manicotti
Pasta Roses - Rosette di Pasta
This flour makes all the difference in the world
when it comesto making fresh pasta.  The
dough is silky smooth, easy to stretch, and
tastes great.  If your ravioli using typical
American all-purpose flour  are always a little
disappointing, you should try this flour.
MAKING RAVIOLI
Print Friendly and PDF
Share
Sur La Table Healthy Cooking_468x60