Casunzei entrees of cortina
Instructions
Place the flour on the work surface, sprinkle with a little salt, break in half the eggs and begin to work with your fingertips, slowly adding warm water in amounts necessary to obtain a firm dough.
Take a stick and put it to rest, covered with a damp cloth, for 30 minutes.
Meanwhile, Peel the beets and cut into thin slices; Let them stand for a few minutes in a pan with the melted butter with a wooden spoon with a fork so as to reduce them to mush.
Levatele then by fire, roundtrip in a bowl, add the sieved ricotta, eggs, salt, pepper and bread crumbs as needed to obtain a soft dough but homogeneous.
Now roll out the pastry on floured pastry Board, in a fairly thin sheet and proceed to the preparation of casunzei: Browse disks from about 10 cm in diameter; on each place a teaspoon of filling; then pieces fold them in half, pressateli along the edge to adhere the two flaps and ritagliateli with the notched wheel.
Cook the ravioli in boiling salted water, then drain the skimmer.
At this point you should have ready the dressing; you will have prepared by combining the melted butter (after removing from heat) poppy seeds.
Arrange the casunzei in tureen, decorate with fragrant butter of poppy seeds and sprinkle them with plenty of grated Parmesan.
Serve immediately very hot.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- Salt
- 3 eggs
- Water
- To roll out the puff pastry:
- Flour
- For the filling:
- 750 g of already cooked beetroot
- 80 g of butter
- 100 g of ricotta
- 2 eggs
- Salt
- Pepper
- Breadcrumbs
- For seasoning:
- 100 g of butter
- 4 tablespoons of poppy seeds
- Grated parmesan cheese