Casunziei all'Ampezzana

Half-moon shaped pasta filled with a vibrant beetroot puree, served with nutty melted butter, shavings of smoked ricotta, and a sprinkle of poppy seeds, a true taste of the Ampezzo Valley.

Instructions

1. 1.

   Prepare the Pasta Dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, use your hands to knead for 8-10 minutes until smooth and elastic. If too dry, add a tiny bit of water; if too sticky, add a little flour. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

2. 2.

   Prepare the Beetroot Filling: Finely chop or mash the cooked beetroots. For a smoother filling, you can use a food processor, but be careful not to over-process into a liquid. A potato ricer also works well. In a bowl, combine the mashed beetroot with the grated smoked ricotta, Parmesan cheese, breadcrumbs, nutmeg, salt, and pepper. Mix thoroughly until well combined. The mixture should be firm enough to hold its shape. Adjust breadcrumbs if too wet, or a tiny bit of water if too dry. Taste and adjust seasoning.

3. 3.

   Assemble the Casunziei: Divide the pasta dough into 2-3 portions. Keep the unused dough covered. Lightly flour your work surface and a rolling pin (or use a pasta machine). Roll one portion of dough very thinly, aiming for a thickness of about 1mm (setting 7 or 8 on a pasta machine, if 9 is thinnest). The sheet should be long and rectangular. Place small mounds (about 1 teaspoon) of the beetroot filling onto one half of the pasta sheet, spacing them about 1.5-2 cm apart. Lightly brush the pasta around the filling with a little water. Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to seal, removing any air pockets. Using a round pastry cutter (about 6-7 cm diameter), cut out half-moon shapes around each filling mound. Discard or re-roll scraps. Place the finished casunziei on a lightly floured baking sheet or tray, ensuring they don't touch. Repeat with the remaining dough and filling.

4. 4.

   Cook the Casunziei: Bring a large pot of salted water to a rolling boil. Carefully add the casunziei to the boiling water, stirring gently to prevent sticking. Cook for 3-5 minutes, or until the pasta floats and is al dente.

5. 5.

   Prepare the Dressing and Serve: While the pasta cooks, melt the unsalted butter in a small pan over medium-low heat. Cook until it turns a light golden brown and smells nutty (beurre noisette). If using sage, add it to the butter now. Drain the casunziei gently, reserving a little pasta water. Transfer the cooked casunziei directly to the pan with the melted butter. Toss gently to coat, adding a tablespoon or two of reserved pasta water if needed to create a light emulsion. Divide the casunziei among four warmed plates. Garnish generously with shaved or crumbled smoked ricotta and a sprinkle of poppy seeds. Serve immediately.