Casunzei Ampezzani (Beet Ravioli with Poppy Seeds)

Recipe by Laura Cerruti Quara of Italian Kitchen Confessions

Casunzei Ampezzani are traditional half-moon ravioli from the Ampezzo area around Cortina d'Ampezzo, in the heart of the Dolomites. Part of the Ladin culinary tradition, these distinctive alpine ravioli reflect a cuisine shaped by mountain life, seasonality and making thoughtful use of simple ingredients.

Laura's version stays true to the traditional character of the dish, pairing a filling of sweet red beets and potatoes with delicate homemade pasta. The finished casunzei are simply dressed with melted butter, poppy seeds and aged cheese—a combination that balances the earthy sweetness of the filling with rich, savory flavors.

For Laura, who grew up in Veneto, casunzei also represent a deeply familiar side of Italian cooking: one rooted in the landscape of Northern Italy and in the values of simplicity, seasonality and respect for ingredients.

Casunzei Ampezzani (Beet Ravioli with Poppy Seeds)

Course: Main Course
Cuisine: Italian
Region: Veneto – Dolomites
Difficulty: Moderate
Yield: Approximately 33 casunzei

Ingredients

• For the Pasta Dough
• 220 g 00 flour
• 27 g semolina flour
• 3 eggs

For the Beet & Potato Filling

• ½ medium yellow onion
• 300 g cooked beetroot
• 160 g potato
• 1 tablespoon butter
• 1 pinch salt
• ½ teaspoon nutmeg

For Serving

• 5 tablespoons butter
• 2 tablespoons poppy seeds

Instructions

Make the Pasta Dough

1. Mound the flour on a work surface and make a well in the center. Add the eggs and salt. Using a fork, gradually incorporate the flour, then knead by hand until the dough is smooth and elastic, about 8–10 minutes.
2. Wrap the dough tightly and let it rest at room temperature for 30–45 minutes.

Prepare the Filling

1. The night before, boil the beets and potatoes.
2. Once the beets are cool enough to handle, peel them and grate them or process them briefly in a food processor.
3. Place the beets in a colander set over a bowl to collect the excess liquid. Sprinkle with about ¼ teaspoon salt to help draw out the moisture and leave them in a cool, dry place overnight.
4. The following morning, place a pan over medium heat. Add the butter and chopped onion. Once the onion has softened, add the beets followed by the potato. Season with salt, pepper and nutmeg.
5. Transfer the filling to a blender and blend until combined. Transfer it to a piping bag or leave it in a bowl until ready to use.

Roll the Pasta

1. Divide the dough into portions and roll into sheets approximately 1 mm thick. Laura uses setting 6 on a Marcato-style pasta machine.
2. Keep the pasta sheets covered while working to prevent them from drying out.

Shape the Casunzei

1. Cut the pasta sheets into 6 cm (about 2½-inch) rounds.
2. Place approximately 1 teaspoon (7–8 g) of filling in the center of each round.
3. Fold each round into a half-moon, carefully pressing out any trapped air without stretching the dough.
4. If the edges feel dry, lightly brush them with water.
5. Press around the edges with the tines of a fork to seal the casunzei and create their traditional decoration.

Cook the Casunzei

1. Bring a large pot of well-salted water to a gentle simmer.
2. Cook the casunzei in batches of approximately 12–14 at a time for 3–4 minutes, until they float and feel pillowy.

Finish & Serve

1. While the pasta cooks, melt the butter in a wide pan until just foamy, without browning it. Add the poppy seeds.
2. Transfer the cooked casunzei directly to the butter and toss gently.
3. Serve immediately in warm bowls and finish with grated Parmesan cheese.

Laura's Notes

Casunzei are a beautiful example of how regional Italian cooking is shaped by the landscape. In the alpine valleys of the Dolomites, long winters and mountain agriculture favored ingredients that could be grown locally or stored through the colder months. Beets provided sweetness and nourishment, potatoes added body, and butter came from the dairies of the surrounding mountains.
For Laura, who grew up in Veneto, casunzei represent a quieter side of Italian cooking—one where climate, altitude and season determine what arrives at the table. The simplicity of the dish reflects the values she grew up with: respect for ingredients, thoughtful preparation and food meant to nourish rather than impress.

A note about the beets: Moisture control is important when making casunzei. Laura uses the traditional method of boiling the beets and draining them thoroughly, but notes that roasting is an easier option for beginners because it concentrates their flavor while reducing excess moisture.

Shop the Ingredients

Italian 00 Flour
Fine Italian flour is ideal for creating the thin, elastic pasta sheets needed for traditional casunzei.

Italian Semolina Flour
A small amount of semolina adds structure to Laura's pasta dough.

Parmigiano Reggiano
Finish the casunzei with freshly grated Parmigiano Reggiano for a savory contrast to the sweet beet filling.

About Laura

Laura Cerruti Quara is the creator behind Italian Kitchen Confessions, where she shares authentic Italian recipes, regional traditions and the stories behind them.

Meet Laura →