Mountain air, as we know, stimulates the appetite: after a day immersed in nature, hiking and walking, the call for tasty, nutritious dishes is stronger than ever.
Casunziei, delicious ravioli stuffed with beetroot, are a typical Cortina d’Ampezzo recipe that brings together expert hikers and passionate gourmets: fresh pasta, beetroots, potatoes, butter and poppy seeds are the ingredients of these sweet and savoury tortelli with an enveloping flavour.
Fortunately, you don’t need to go to Cortina d’Ampezzo to taste them: just follow Andrea’s recipe to treat yourself to a delicately flavoured dish that has the colours of the Dolomites.
Cook the beetroots and potatoes in their skins in water, using different pots: they will be ready when the fork pokes easily into them. Once cooked, drained and peeled, mash the potatoes with a fork, quickly blend the beetroots and put everything together.
Add a handful of grated Grana Padano cheese to this mixture, season with salt and pepper and place in a pastry bag.
Make fresh pasta with the flours, eggs and turmeric and let it rest for 30 minutes.
Roll it out thinly with a pastry cutter, cut out circles of about 8 cm in diameter with a cutter and place a heaped tablespoon of dough in the centre. Fold the circles in two and join the edges of the pastry with your fingers (if you prefer, you can press with the tines of a fork to seal the edges, as tradition would have it).
Cook the ravioli in salted water for 2-3 minutes from when they rise to the surface or until cooked. Let a knob of butter sizzle in a frying pan, add half a ladle of cooking water, drain the casunziei directly in the pan with the heat on, and let them season with the butter for 30 seconds, reducing the sauce to a good consistency.
Add poppy seeds and parmesan cheese (with the heat off).
Serve the casunziei hot, covered with butter sauce.