Casonziei de patate (pasta with a potato filling)

Casonziei de patate (pasta with a potato filling)

INGREDIENTS to serve 4 people:

For the filling:

2 potatoes
1 onion
2 eggs
40 g of fresh ricotta
40 g of mascarpone
40 g of grated Montasio DOP stagionato cheese
salt and pepper to taste
as many homemade egg pasta sheets as needed to make a dozen casonziéi per person

for the dressing
1 potato puréed
Garda DOP extra virgin olive oil.
40 g of aged ricotta or grated Provolone Valpadana DOP cheese
salt and pepper to taste


For the filling, finely chop the potatoes and onion and brown in a little extra virgin olive oil. Blend these and mix the resulting purée with the fresh ricotta, mascarpone, grated Montasio and an egg yolk. To make the cazonziei, make sure the egg pasta is still soft and gently lay it on the surface. Cut circle shapes with a diameter of about eight cm using a glass or pastry cutter; brush a little egg yolk around the edge of the pasta circles using a pastry brush, then place the filling in the centre and close them by folding them in half, pinching the edges firmly together. Boil your casonziei for two or three minutes. Drain and season with a more liquid potato cream (a simple purée loosened with a little water and emulsified with extra virgin olive oil), which closely resembles dough. Finally sprinkle with the ricotta or grated Provolone Valpadana.


Merlara Malvasia DOC - Lison-Pramaggiore Verduzzo DOC.