Casunzei Ampezzo

Preparation:

Preparation: Arrange the flour on the work surface, sprinkle it with a little salt, break the eggs in the middle and start working with your fingertips, slowly adding the necessary quantity of tepid water to obtain a consistent dough. Make a loaf and put it to rest, covered with a damp cloth, for 30 minutes. Meanwhile, peel the beets and cut them into slices; let them flavor for a few minutes in a pan with the already melted butter, mashing them with a fork to reduce them to a pulp. Then remove them from the heat, transfer them to a bowl, add the sieved ricotta cheese, the two whole eggs, salt, pepper and enough breadcrumbs to obtain a soft but homogeneous mixture. Now roll out the dough into a fairly thin sheet on a floured surface and proceed with the preparation of the casunzei: cut discs of about 10 cm in diameter from the sheet; on each of them put a teaspoon of filling; then fold them in half, press them along the edge to make the two edges stick together and cut them out with the notched wheel. Cook the ravioloni in boiling salted water, then drain them with a slotted spoon. At this point you must already have the sauce ready; you will have prepared it by adding the poppy seeds to the melted butter (after removing it from the heat). Arrange the casunzei in the serving bowl, sprinkle them with the butter scented with poppy seeds and sprinkle them with plenty of grated Parmesan. Serve them immediately piping hot.