To prepare the Casunzei filled with red beet, start with the filling, as it needs to chill in the fridge before use.

Pass the beets and potato through the potato masher, letting them fall into a bowl.

Add salt and mix as much as you can until you get a uniform color and consistency.

In a non-stick pan, sauté the finely chopped onion and butter for just a few seconds.

Then add the beet mixture, letting it flavor and reduce if there is any excess liquid.

Turn off the heat, pour everything back into the bowl, and let it cool.

Usually, it should be blended for a smooth filling, but I prefer not to do that because I love the texture of fillings in general.

Cover the bowl with cling film and let it rest and flavor in the fridge (you can also prepare it the day before if you like).

Now that the filling is ready, you can proceed to prepare the dough.

Pile the type 2 flour into a mound on a wooden work surface.

Create a crater-like space with your hands and place the eggs inside.

Lightly beat them with a fork, and as you do this, also incorporate the flour.

At this point, start kneading with your hands for at least 15/20 minutes.

Continue until the dough is smooth and homogeneous.

Wrap it in food wrap and let it rest at room temperature for 30 minutes.

After this time, roll out a thin sheet with a rolling pin or pasta machine.

Use a pastry cutter with a diameter of about 2.5 inches to form many pasta disks.

Place some filling in the center of these disks and moisten the ravioli edges with a kitchen brush.

Fold them into a half-moon shape, pressing the edges well with your hands to make them adhere properly, ensuring you release as much air as possible.

Arrange your Casunzei filled with red beet on a tray previously sprinkled with durum wheat semolina.

This way, they won’t stick to the base or each other.

The final step is to cook and season them to your liking… I love them with butter/oil and grated Parmesan.