Pasta · Pasta shape · Short entry
Casunziei
Large half-moon ravioli of the Belluno Dolomites and the Marmolada area, first made for Christmas. The filling follows the season: beetroot with potato in winter, spinach and ricotta in summer, pumpkin or radicchio in autumn. They are dressed with melted butter and often grated smoked ricotta, with poppy seeds on the red ones.
A filling for each season
Il Sole 24 Ore describes casunziei as large half-moon ravioli filled with vegetables, breadcrumbs and grated cheese. Once a Christmas dish, the filling now changes with the season: green in summer with spinach and ricotta, red in winter with beetroot, potato and poppy seed, yellow with pumpkin or purple with radicchio in autumn. They are dressed with melted butter and, if wanted, grated smoked ricotta.
How it connects
Pasta shape
- similar Schlutzkrapfen
