Casunzièi

Traditional half moon-shaped ravioli, prepared with super-thin handmade egg pasta and filled with pumpkin (in Agordino).

🍽️ Enjoy your meal!

Ingredients
👉for the dough

• 500g of flour
• 2 eggs
• Salt

👉for the filling

• 1kg pumpkin
• 1 onion
• Butter
• Oil
• Salt
• Cinnamon
• Cloves

Preparation

Create a sort of flour volcano and break the eggs in it, then add some salt and beat the eggs. Mix until you see tiny bubbles on the surface. Set aside for half an hour.
For the filling: cook in boiling water the peeled pumpkin for 10 minutes, then drain and sauté it in a pan for half an hour together with the onion, previously browned in oil and flavors.
Roll out the dough until it is as thick as a sheet of paper, then cut it by creating round disks: on each one, put a spoonful of filling. Finally, fold the disk in half, closing the ends well, and squeeze it with a finger in the center.
Cook the Casunzièi in boiling water until they come to the surface, drain them on a plate, and dress them with butter, Parmesan or ricotta, and poppy seeds. Enjoy!