Casunzei

• 300g 00 flour
•  3 eggs
• A pinch of salt

Ingredients for the filling:

• 400g cooked and chopped beetroot
• 150g smoked ricotta (or "casatella" cheese)
• 1 small onion, finely chopped
• Salt and pepper to taste
• A drizzle of extra virgin olive oil

For the seasoning:

• Melted butter
• Fresh sage
• Grated smoked ricotta or aged cheese

Method:

1. Make the dough: Mix the flour, eggs, and a pinch of salt until smooth. Let it rest, covered, for at least 30 minutes.

2. Make the filling: In a pan, sauté the onion in a little oil until golden. Add the chopped beetroot, cook for a few minutes, then turn off the heat and let cool. Add the smoked ricotta, season with salt and pepper, and mix well.

3. Roll out the dough thinly and cut out discs about 8-10 cm in diameter.

4. Fill the discs with a spoonful of filling in the center, fold into a half-moon shape, and seal the edges well by pressing with your fingers or a fork.

5. Cook the casunzei in plenty of boiling salted water for about 4-5 minutes, until they rise to the surface.

6. Season with melted butter and sage leaves, and garnish with grated smoked ricotta or aged cheese, if desired.