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Casunziei - ravioli with beetroot and potatoes

are fillings for dumplings in Italy as a penny. This special charge is from Cortina d'Ampezzo, so just around the corner, on the way to Venice.
Cortina's cuisine is greatly influenced by Austria. It was at least 4 centuries under Austrian rule. Today it is one of the most popular ski resorts in the Italian.
Although we are told by officials that the former is not as much flavor left.
Situated in the Dolomites, it is this year, a UNESCO World Heritage Site and perhaps looking out the one and other renovations.
Why does it have made the Dolomites to the world heritage site you can see here:



that have emerged in this area many legends of dwarfs, giants and monsters, you can understand that. As a girl, all I have read with enthusiasm. The best for me is still the king of Laurin .
But now finally the Casunziei, dumplings of "cucina povera" and just because one of the best.

Casunziei

Ingredients for 4 people:

For the pastry: 130g flour

• 70 g wheat flour 2 eggs
• olive oil

For the filling:

• 200 g beetroot (for us it is called Red Rohner)
• 120 g potatoes
• 2 tablespoons bread crumbs fried in butter
• 2 tablespoons Parmesan cheese, grated
• salt
• pepper

To serve:

• Parmesan cheese melted butter
• poppy

1. all ingredients into a smooth mass of dough kneading in a nylon bag can be wound at least half an hour rest.
2. beetroot and potatoes together in a pressure cooker, on the Sieve, boil, peel and cool down a little. In normal size needs it at the 2nd Ring, seven minutes.
3. The Cutter (I assume for this purpose always my favorite device, the Fincut from Fissler) not to chop finely and place in a bowl.
4. with the remaining ingredients and mix to provide.
5. Now comes the inevitable turn water. I put a pot of water on the stove and bring to a boil and salt it then.
6. Roll out the dough until the last stage of the pasta machine.
7. first I sprinkle wheat flour on the work surface so the dumplings do not stick me to stay after the "anpitschen. I hang up then, as with the pumpkin ravioli , the dough on the flour, evenly distribute the wealth piles, place a second pasta plate over it and press it with your fingers tightly around the wealth. If all this happens quickly, then I do not moisten the edges, it stuck that way.
8. I cut the pies, the pastry cutter, in large triangles.
9. Then I give the Casunziei into boiling water, about 3 minutes. With the hard wheat flour in the dough, they can hardly boil. Meanwhile, I've already
10. foamed butter.
11. are now distributing the dumplings on a plate, it planed parmesan sprinkled poppy seeds and melted with the butter.

Now that it has become cold, the first thing I do when I get home, turn on the oven at 70 ° -80 °, sliding into the plate and let it preheat. I love it when the plates are already hot before the food is distributed to it.