Grocery
Casunzei Ricotta and Spinach Ravioli
What it is
Casunzei are a type of fresh pasta, originating from the Trentino region of Italy. This particular variety is filled with a savory mixture of ricotta cheese and spinach. The pasta dough is typically made from durum wheat flour and eggs, giving it a tender yet firm texture when cooked. The filling offers a creamy and slightly earthy flavor profile, making these ravioli a comforting and satisfying dish.
How people cook with it
These fresh ravioli are perfect for a quick and elegant meal. They pair well with a variety of simple sauces that allow the filling to shine.
- Served with butter and sage
- Tossed with a light tomato sauce
- Finished with grated Parmesan
- Drizzled with olive oil
To prepare, bring a large pot of salted water to a rolling boil. Gently add the fresh casunzei to the boiling water, being careful not to overcrowd the pot. Stir occasionally to prevent sticking. The ravioli are typically cooked for a short time, usually 3 to 5 minutes, or until they float to the surface and the pasta is tender. Once cooked, carefully remove them from the water using a slotted spoon and transfer them to your prepared sauce.
How it differs from similar foods
Unlike dried pasta, fresh casunzei have a softer texture and a more delicate flavor. The filling is a key characteristic, distinguishing them from plain ravioli. The specific combination of ricotta and spinach provides a classic Italian taste that is both simple and satisfying.
Who it is for
Home cooks looking for an authentic Italian pasta experience will enjoy preparing and serving these ravioli.
How to keep the rest
Refrigerate any unused portion of the fresh casunzei immediately. They are best consumed within a few days of purchase. Ensure they are kept in an airtight container to maintain freshness and prevent them from drying out.