Cassunziei Ampezzani

Three Beet Raviolis from the Veneto

Preparation info
  • Serves


    (about ravioli)
    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Why three versions of this ravioli? Well, the first is traditional, a ravioli filled with pureed beets, ricotta, eggs, and bread crumbs, served with butter and poppy seeds. The other is a less conventional interpretation with the beets on the outside, pureed beets in the dough, a simple ricotta filling, and the butter and poppy seed sauce. This proved to be such an interesting combination and so pretty to look at that it became our Valentine’s Day special. One year we went so far as to cut