Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds)
A recipe for Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds)! This handmade pasta is filled with a creamy beet mixture, then tossed in a butter sage sauce and poppy seeds.
Servings 6 Servings
Ingredients
Beet Filling:
- 1 pound (450 grams) red beets unpeeled
- 9 ounces (255 grams) russet potatoes unpeeled
- 2 tablespoons (30 grams) unsalted butter
- 1/4 cup (30 grams) unseasoned breadcrumbs
- 1/3 cup (80 grams) ricotta
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Pasta dough:
- 2 1/2 cups (315 grams) '00' or all-purpose flour
- 1/2 cup (80 grams) fine semolina
- Pinch salt
- 4 large eggs
- 1-2 tablespoons water
To serve:
- 1/2 cup (113 grams) unsalted butter
- 20 fresh sage leaves
- Poppy seeds for serving
- Freshly grated Parmigiano-Reggiano for serving
Instructions
To make the beet filling:
- Bring a large pot of water to a boil. Cover with a steamer basket and add the beets and potatoes.
- Steam the vegetables until completely tender, 30-45 minutes. Remove from the steamer and peel once cool enough to handle.
- Push the cooked beets and potatoes through a ricer or pulse in a food processor until smooth.
- Place the pureed mixture in a fine mesh strainer over a bowl and set aside until cooled and any excess moisture has been drained, about 20 minutes.
- While the beets and potatoes are draining, place the 2 tablespoons (30 grams) butter in a small pan over medium heat.
- Once melted, stir in the breadcrumbs and cook, stirring often until golden. Set aside.
- Place the drained beets and potatoes in a medium bowl. Stir in the ricotta, nutmeg, salt, and pepper.
- Mix in the breadcrumbs and adjust seasonings to taste. If the filling is still too wet, add a little more breadcrumbs. Cover and refrigerate until ready to assemble.
To make the pasta dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and semolina, then make a well in the center.
- Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30-45 minutes.
To assemble:
- Divide the dough into four equal pieces.
- Place one piece on a semolina-dusted work surface and cover the remainder. Line a large baking sheet with parchment.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the cooked beet mixture.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
- Cut the sheet of pasta into circles using a round 3 inch (8 centimeter) cutter.
- Pipe about 2 teaspoons of filling across half of one circle, leaving the edges clear.
- Fold the circle in half over the filling and seal to create a crescent or half moon shape. Press down on the edges firmly to seal well. If the dough will not stick together, dip your finger in a little water.
- Place the filled pasta on the parchment-lined baking sheet. Repeat with remaining circles and dough.
To serve:
- Bring a large pot of salted water to a gentle boil.
- Add a few assembled Casunziei at a time and cook, stirring lightly to keep them from sticking to the sides of the pot, until they rise to the top and are tender, about 3-4 minutes.
- While the pasta is cooking, melt the butter in a large pan.
- Add the fresh sage leaves and cook until crisp and the butter is melted.
- Use a slotted spoon to transfer the boiled Casunziei from the water to the butter.
- Toss gently to coat.
- Divide the pasta among serving bowls. Top with a little more butter if desired along with the crispy sage leaves.
- Sprinkle the tops with a generous amount of poppy seeds. If desired, add a bit of grated Parmigiano-Reggiano.
- Serve immediately.