Casunzei all'Ampezzana (Vegan)
Casunzei all’Ampezzana are typical ravioli from the Dolomites and they are the specialty of Cortina d’Ampezzo. Casunzei are simply filled with cooked, grated and well-drained red beetroot and feature a particularly thin pasta sheet.
Ingredients dough: flour, semola, water
Ingredients filling: beetroot, potatoes, thyme, lemon zest, EVO, salt, black pepper
How to cook
Cooking time: Cook in boiling water for 2/3 minutes
They are best served with melted butter, parmesan and poppy seeds. Whilst being cooked, the beetroot stains the pasta creating a two-tone raviolo, with vegetarian sauces it becomes an appetising vegan meal to try with sauteed broccolini, roasted almond flakes and a touch of balsamic vinegar from Modena.