Recipes · Italian · Main Courses
Casunziei all'Ampezzana (Beetroot Ravioli with Butter and Poppy Seeds)
One serving has 609 kcal and 21 g protein, and at least a fifth of a woman's daily need of selenium (74%), folate (67%), thiamin (64%), manganese (63%), riboflavin (58%) and phosphorus (49%). Ready in 100 minutes.
- Preparation: 50 min
- Cooking: 50 min
- Makes: 1 serving (284 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 70 g Flour, 00 (or plain flour)
- 35 g Egg
- 5 g Water (for the dough)
- 100 g Beetroot (red), whole
- 30 g Potato, floury
- 5 g Breadcrumbs, dry
- 0.1 g Nutmeg, grated
- 0.8 g Salt
- 0.1 g Black pepper
- 20 g Butter, unsalted
- 15 g Parmesan (or smoked ricotta), grated
- 3 g Poppy seeds
Method
- Boil the unpeeled beetroot in lightly salted water for 40-50 minutes until a knife slides in easily, and the potato for 20 minutes. Peel both while warm.
- Meanwhile make the pasta: heap the flour on a board, make a well, add the egg and water and work them into a dough. Knead for 8-10 minutes until smooth and elastic, wrap and rest for 30 minutes.
- Grate or finely mash the beetroot, squeeze out the juice in a cloth, and mix it with the mashed potato, breadcrumbs, nutmeg, a pinch of the salt and the pepper into a firm filling. Add a few more breadcrumbs if it is wet.
- Roll the dough out very thinly (about 1 mm), by machine or with a long pin, and cut it into rounds of 7 cm. Put a teaspoon of filling on each, brush the edge with water, fold over into a half-moon and press the edges firmly to seal, pushing out the air. One serving makes about 14.
- Cook the casunziei in plenty of boiling salted water for 3-4 minutes, until they float and the edges are tender. Meanwhile melt the butter in a pan until it foams and smells nutty (hazelnut-brown, not darker).
- Lift the casunziei out with a slotted spoon onto a warm plate, sprinkle with the cheese, pour over the brown butter and finish with the poppy seeds. They are the pasta of Cortina d'Ampezzo in the Dolomites, where the cheese is often a smoked ricotta.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 609 kcal | 29% |
| Carbohydrates | 73.5 g | |
| Water | 160 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 20.6 g | 43% |
| Tryptophan | 0.26 g | |
| Threonine | 0.71 g | |
| Isoleucine | 0.9 g | |
| Leucine | 1.6 g | |
| Lysine | 1.1 g | |
| Methionine | 0.46 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.8 g | |
| Valine | 1.1 g | |
| Histidine | 0.54 g | |
| Fat | 25.7 g | |
| Monounsaturated | 7.4 g | |
| Polyunsaturated | 2.7 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.2 g | |
| Saturated | 13.8 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 183 mg | |
| Calcium | 285 mg | 29% |
| Copper | 0.31 mg | 34% |
| Iron | 5.6 mg | 31% |
| Magnesium | 69.5 mg | 22% |
| Manganese | 1.1 mg | 63% |
| Phosphorus | 346 mg | 49% |
| Potassium | 627 mg | 13% |
| Selenium | 40.5 µg | 74% |
| Sodium | 657 mg | |
| Zinc | 2.1 mg | 27% |
| Thiamin (vitamin B1) | 0.7 mg | 64% |
| Riboflavin (vitamin B2) | 0.64 mg | 58% |
| Niacin (vitamin B3) | 5.2 mg | 37% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.27 mg | 21% |
| Folate (vitamin B9) | 268 µg | 67% |
| Cobalamin (vitamin B12) | 0.54 µg | 23% |
| Choline | 120 mg | 28% |
| Vitamin A | 226 µg | 32% |
| Vitamin C | 10.8 mg | 14% |
| Vitamin D (D2 + D3) | 31.6 IU | 5% |
| Vitamin E | 1.1 mg | 8% |
| Vitamin K | 3.3 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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