Casumzieei Ampezzani

Beetroot Pasta Pockets with Poppy Seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This unusual type of ravioli from the Veneto has a filling of beetroot and ricotta cheese and is dressed with poppy seeds, butter and grated cheese.


  • 500 g (1 lb 2 oz) beetroot, boiled in salted water until tender


Peel and mash the beetroot to a soft pulp. Melt about half the butter in a saucepan, add the mashed beetroot and stir together. Add the ricotta cheese and mix it in thoroughly. Remove from the heat, tip into a bowl and add 2 eggs, a little salt and enough breadcrumbs to make a fairly thick, tacky mixture.

Make a smooth dough by knea