ONION AND POTATOES DUMPLINGS  CASUNZIEI 

ONION AND POTATOES DUNPLINGS CASUNZIEI

WITH A BUTTER AND SMOKED RICOTTA SAUCE

Ingredients for 6 portions (OF ONION AND POTATOES DUMPLINGS):

For the egg pasta

Egg-yolks: 5
Flour: 400g
Semolina: 100g
A trickle of oil
Salt: 1 pinch

For the filling

Butter: 50g
Potatoes: 5
Onions (big size): 2
Salt and pepper
Nutmeg

For The sauce

Smoked ricotta and butter

How to do it:

1) Sieve the flour, add the semolina and make a well. Put yolks, salt and oil in the middle. Knead well, then let it stand in the fridge for 30 minutes, covered with a wet tea towel.

2) Prepare the filling: melt the butter in a frying-pan. Add onion dices.

3) Add boiled potatoes (smashed with a fork). Flavor with nutmeg, salt and pepper. Let it cool down.

4) Roll the dough out as thin as you can. Put mini-balls of filling, leaving 4-5 cm between them (see the picture).

5) Close the rolled dough leaving the filling in the middle. Press well.

6) Make half-moon shaped ravioli and seal the rims using a fork.

7) Boil the casunziei in salted water. When they surface, strain them and serve with smoked ricotta slivers and melted butter.

Some tips:

1) Smash the potatoes well to have a smooth filling.
2) You must use plenty of flour in every step.

 

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