Casunsiei (Beet And Ricotta Ravioli) Recipe

Name: Casunsiei (Beet And Ricotta Ravioli) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large beets, roasted and peeled; Bread crumbs, if necessary; 2 eggs, lightly beaten; 1/4 cup thick whole milk ricotta, such as Calabro brand; 5 ounces (1 1/4 sticks) melted butter; Salt and pepper, to taste; 1 oz Parmigiano Reggiano; 2 teaspoons poppy seeds; 1 1/4 cups all-purpose flour; 5 egg yolks and 1 whole egg; 1 tablespoon milk; 1 tablespoon olive oil; pinch of Kosher salt.

Servings: persons

2 large beets, roasted and peeled
Bread crumbs, if necessary
2 eggs, lightly beaten
1/4 cup thick whole milk ricotta, such as Calabro brand
5 ounces (1 1/4 sticks) melted butter
Salt and pepper, to taste
1 oz Parmigiano Reggiano
2 teaspoons poppy seeds
1 1/4 cups all-purpose flour
5 egg yolks and 1 whole egg
1 tablespoon milk
1 tablespoon olive oil
pinch of Kosher salt.

1
Prepare the filling up to one day in advance: process beets pulse until finely chopped but not pureed. If the beets are seeping water, add a small amount of bread crumbs to soak up the liquid. Stir in eggs, ricotta, and 1/4 cup of the melted butter. Season with salt and pepper.
2
In a wide shallow bowl, or directly on a flat work surface, create a well in the middle of the flour. Add the other ingredients into the well. Using your fingers, blend the wet ingredients and incorporate the flour by gradually working in the sides of the well.
3
When the dough comes together to form a solid mass, knead it for a few minutes on a well-floured surface. When it is smooth and firm, wrap it in plastic and let it rest at room temperature for 30 minutes.
4
Dust a pasta roller and countertop with flour. Begin rolling out the dough, gradually setting the roller thinner and thinner until the dough very thin and uniform.
5
Fill and seal the pasta with egg wash. Cut the pasta out into desired shapes. Cook in boiling water for 4-5 minutes. Gently transfer cooked pasta onto a serving dish. Drizzle melted butter, grated cheese, and poppy seeds over the pasta and serve immediately.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large beets, roasted and peeled, Bread crumbs, if necessary, 2 eggs, lightly beaten, 1/4 cup thick whole milk ricotta, such as Calabro brand, and more.

Yes, Casunsiei (Beet And Ricotta Ravioli) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!