The Casunziei Ampezzani are stuffed ravioli typical of the traction of the Veneto and South Tyrol region, a succulent dish to be enjoyed at any time of the year, and ideal to amaze your guests. They are also called Casonciei, Casanzes, Csanzoi according to the preparation areas, an area called Landinia, which includes the four Dolomite valleys around the Sella group up to Cortina d'Ampezzo and Agordino, in the northern part of the province of Belluno . These are crescent-shaped ravioli, prepared with hand-pulled egg pasta, and with a filling generally consisting of boiled potatoes and red turnip, topped with melted butter, smoked ricotta and poppy seeds.

The Casunziei Ampezzano can present themselves with some differences, depending on the territorial area in which they are prepared. In Comelico they are prepared with chopped wild mint and boiled potatoes, or sauerkraut, bacon and onion, in Ampezzano they use a particular turnip, now rare, yellow turnip, which makes them even tastier, and finally in Agordino and in Val di Zoldo where they prepare these typical ravioli with a pumpkin filling.

The recipe calls for; I start by sifting the flour on the pastry board, I create the fountain and put the egg and three tablespoons of milk on it. Mix everything for about 10 minutes. I form a ball and leave the dough to rest for half an hour at room temperature, wrapped in plastic wrap.

For the filling I begin to peel the red beets and pass them on a grater with large holes. In a pan I put a knob of butter and beets, let it dry over medium heat and stirring occasionally, then move it to a bowl and let it cool. I also pass the ricotta into the grater and add it to the beetroot, with a beaten egg, salt and pepper. Finally I add the breadcrumbs and mix everything until you have a good consistency

I take the dough, divide it into three / four pieces and start pulling it with a rolling pin, I pass them on the machine starting from the largest thickness and gradually until the last one obtaining a strip of thin dough. In the meantime, keep the other pasta in the film. I cut the pasta into circles and add a pile of filling and close it in a crescent shape, finishing with the prongs of the fork. We cook the Casunziei Ampezzani for a few minutes on boiling salted water. In the meantime I prepare the dressing, lightly pounding the poppy seeds, and browning them gently for a few minutes in a pan with the butter, once ready I add the Casunziei and a grated cheese. Enjoy your meal

• Pasta ingredients:
• 300 g flour
• 2 eggs
• 3 Spoons of milk

• Ingredients for the filling:
• 700 g Red beets already cooked
• 100 g Smoked ricotta
• 30 g Butter
• 1 egg
• Breadcrumbs, Pepper and Salt

• Seasoning ingredients:
• 60 g Butter
• 1 spoonful of poppy seeds
• Grated cheese

• Indications:
• Execution: Medium
• Preparation: 60 minutes
• Cooking time: 5 minutes
• Doses for: 5 people