Casunzei all'Ampezzana (Vegan)
Casunzei all'Ampezzana (Vegan)

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

Allergens: Gluten


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.