Casunziei Recipe

Welcome to the colorful world of Casunziei! This delicious dish is a type of ravioli that hails from the stunning region of Trentino-Alto Adige in northern Italy. Filled with sweet beets and served with melted butter and sage, Casunziei isn’t just food—it’s a taste of Italian tradition and history.

What makes this recipe so appealing is its vibrant filling and the way it connects people to their roots. Families have been making Casunziei for generations, often during special occasions and family gatherings. Its unique flavors and beautiful colors make it a favorite that everyone loves to share!

Ingredients

Step-by-Step Instructions

1. Make the Dough: In a large bowl, mix the flour and salt. Create a well in the middle and add the eggs. Mix until a dough forms. Knead the dough for about 10 minutes until it’s smooth.
2. Prepare the Filling: In a bowl, combine the mashed beets, ricotta cheese, salt, and pepper. Mix until everything is well blended.
3. Roll Out the Dough: Divide the dough into four pieces. Roll each piece out thinly on a floured surface, about 1/16 inch thick.
4. Shape the Casunziei: Use a glass or a round cutter to cut circles in the dough. Place about a tablespoon of filling in the center of each circle.
5. Seal the Ravioli: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using a fork to crimp the edges for an extra seal.
6. Cook the Pasta: In a large pot of boiling salted water, cook the Casunziei for about 3-4 minutes until they float to the surface.
7. Prepare the Sauce: In a skillet, melt the butter and add the sage leaves. Cook until the sage becomes crispy.
8. Serve: Once the Casunziei are cooked, drain and toss them in the sage butter sauce. Serve warm and enjoy!

Nutritional Information

Tips and Tricks

• For a *vegan version*, use tofu instead of ricotta and replace eggs with flaxseed meal mixed with water.
• Make sure your dough is not too sticky. If it is, add a little more flour.
• To avoid tearing, ensure your pasta dough is rolled thinly enough.
• Always seal the edges of the Casunziei well to prevent the filling from leaking out during cooking.
• Try adding different herbs, like thyme or rosemary, for a unique flavor twist.

FAQs

What are Casunziei?

Casunziei are ravioli filled with mashed beets and ricotta cheese, common in the Trentino-Alto Adige region of Italy.

Can I prepare Casunziei ahead of time?

Yes! You can make them ahead and freeze them. Just cook them straight from the freezer when you’re ready!

What can I substitute for ricotta cheese?

You can use mascarpone, cottage cheese, or even blended silken tofu as a substitute for ricotta.

How do I know when the Casunziei are done cooking?

When they float to the top of the boiling water, they are ready to be enjoyed!

Can I use different fillings?

Absolutely! You can experiment with fillings like spinach, pumpkin, or even cheese.

What is the best way to store leftover Casunziei?

Store them in an airtight container in the fridge for up to three days, or freeze them for longer storage.

What sauce goes best with Casunziei?

A simple butter and sage sauce works wonderfully, but you can also use marinara or a light cream sauce.

Are Casunziei gluten-free?

Not traditionally, but you can use gluten-free flour to make a gluten-free dough.

How do I prevent my dough from drying out?

Keep the dough covered with a damp cloth while you work on the other pieces to prevent it from drying out.

Can I use fresh herbs instead of dried?

Yes! Fresh herbs will add even more flavor to your dish. Just use about three times as much fresh as you would dried.

Now that you have all the details, it’s time to put on your apron and get cooking! Enjoy the delightful experience of making Casunziei, and don’t forget to share with family and friends!