Recipe · Lombardia · Ponte di Legno
Casunziei della vallata
half moon ravioli with mountain ricotta, potato and softened onion, served with melted butter and sage
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- make a well with the flour, add the egg, the salt and the water a little at a time, and knead until the dough is smooth and elastic
- cover with a cloth and let it rest for half an hour
- soften the onion in the butter over a low heat for ten minutes, adding the garlic
- transfer to a bowl, add the ricotta, the mashed potato, the parsley and the Asiago, fold gently and adjust the salt and pepper
- roll the dough out to two millimetres on a floured surface and cut discs of 8 cm
- put a spoonful of filling in the middle of each disc, fold it in half and press the edges well to seal
- cook the casunziei in boiling salted water for three or four minutes from the moment they rise, then drain them gently
- melt the butter with the sage in a wide pan, toss the casunziei, add the grated Asiago and serve hot with a turn of black pepper
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