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Ravioli filled with beetroot and sprinkled with poppy seeds, a traditional recipe from Cortina d’Ampezzo paired with Toar Masi.

Ingredients for 6 people:


  • 400 g flour
  • 2 eggs
  • A glass of milk
  • Salt


  • 400 g fresh beetroot
  • 1 large potato
  • 120 g smoked ricotta
  • 20 g butter
  • 1 beaten egg
  • 50 g fresh breadcrumbs


  • 200 g butter
  • 2-3 spoonfuls of poppy seeds
  • Grated Carnia cheese



Boil the beetroot and potato separately. Mash the potato and  toss the beetroot  in butter for a few minutes then place in a bowl. Add the ricotta and mashed potato and mix well. Add the beaten egg and breadcrumbs to form a firm paste. Leave to rest for a few hours in the fridge. Make the pasta with flour, egg, milk and salt and roll out well. Cut out discs of 4-5 centimetres diameter. Add a spoonful of filling to the centre of the disc and close it to form a half moon shape. Press the edge and form a wavy edge along it with your fingers. Finally, boil the Casiunziei in plenty of salted water then serve on a plate coating them in melted butter, grated Carnia cheese and a sprinkling of poppy seeds.

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