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Red Beet Ravioli (Casunziei Rossi)
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.
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
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.
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.