The casunziei ampezzani are an original recipe from the Belluno Dolomites, a first course found in every home and restaurant in the area. Each family has its own version, but this recipe as it was born is very simple and very tasty.
The casunziei ampezzani are much more than a simple first course: they represent the soul of the culinary tradition of Cortina d’Ampezzo, where mountain cuisine meets simple ingredients and authentic flavors. Born from a peasant culture of resourcefulness and respect for what the land offers, these ravioli with their characteristic beetroot filling tell a story of seasonality and conviviality.
Their preparation, handed down from generation to generation, combines ancient gestures and a few genuine ingredients, carefully transformed into an elegant and surprising dish.
Casunziei win you over with their perfect balance between sweetness and savoriness, often enhanced with melted butter and poppy seeds: a recipe that celebrates simplicity while bringing to the table all the richness of Ampezzo tradition.
Casunziei ampezzani are prepared with a filling of red beets and potatoes and with an egg pasta rolled very thin so that once cooked the red of the filling is visible.
Simply dressed with plenty of butter and poppy seeds, these casunziei ampezzani are ideal to eat after a good ski or simply after a walk in the mountains.
Let’s discover right after the photo, as always, how to prepare casunziei ampezzani!!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 523.98 (Kcal)
- Carbohydrates 45.90 (g) of which sugars 6.15 (g)
- Proteins 17.33 (g)
- Fat 30.72 (g) of which saturated 18.78 (g)of which unsaturated 11.56 (g)
- Fibers 3.86 (g)
- Sodium 462.99 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients casunziei ampezzani
- 1 2/3 cups 00 flour (all-purpose flour)
- 1 egg (large)
- 1 egg yolk
- as needed water
- 7 oz red beets, cooked, boiled
- 3.5 oz white turnips (white, cooked, boiled)
- 3.5 oz potatoes, peeled, cooked, boiled
- 2 pinches salt
- 7 tbsp butter
- as needed poppy seeds
- 3 oz grated Grana Padano
Tools
- 1 Round cutter (round stainless steel cutter with a diameter of 3.15 in — approx. 3 1/8 in)
Preparation casunziei ampezzani original recipe
To prepare the casunziei ampezzani first cook the beets, the turnip and the potatoes, then mash them separately into 2 bowls and set aside.
Prepare the egg pasta by putting the flour into a food processor or a bowl if you want to make it by hand; add the eggs and knead vigorously to combine. Add water only if you see the dough is too firm.
Form a smooth and compact ball and let it rest for 30 minutes wrapped in plastic wrap.
Once the dough has rested, roll it out into a very thin sheet, you should be able to see your hands through it.
Cut out 8 cm circles with the cutter (about 3.15 in) and dust them with a little flour to prevent sticking.
Mix in a bowl the turnips, potatoes and beets and season with salt.
Fill each pasta disc with a scant tablespoon of filling, moisten the edges and fold into a half-moon.
Seal the edges with a fork to prevent the filling from escaping.
The casunziei ampezzani are ready to be cooked.
Heat plenty of lightly salted water and when boiling, drop in the pasta; meanwhile melt the butter in a wide pan with high sides.
After 5 minutes of cooking the casunziei will surface, so drain them with a slotted spoon and place them in the pan with the melted butter, sprinkle with poppy seeds.
Serve them with the grated cheese in a small bowl so each diner can add as much as they like.
How to store casunziei ampezzani original recipe
You can store them raw on a tray well spaced and covered with plastic wrap for 2 days.
If you prefer, also raw, you can freeze them and then cook them from frozen in boiling water.
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