Casunsiei (Beet and Ricotta Ravioli) Recipe

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This is a signature dish at Al Di La, the popular Brooklyn Italian eatery, and one that I love to order. The jewel-colored beet filling shines through the delicate pasta, just bidding to be eaten. These ravioli are so sublimely delicious, I always want more. Now I can make and eat as many as I want at home, and you can too.

Recipe Details

Casunsiei (Beet and Ricotta Ravioli) Recipe

Prep 75 mins
Cook 5 mins
Total 80 mins
Serves 4 servings


For the Filling:

  • 2 large beets, roasted and peeled

  • Bread crumbs, if necessary

  • 2 large eggs, lightly beaten

  • 1/4 cup thick whole milk ricotta, such as Calabro brand

  • 5 ounces (1 1/4 sticks) melted butter

  • Salt and pepper to taste

  • 1 ounce Parmigiano-Reggiano

  • 2 teaspoons poppy seeds

For the Pasta:

  • 1 1/4 cups all-purpose flour

  • 5 large egg yolks

  • 1 large egg

  • 1 tablespoon milk

  • 1 tablespoon olive oil

  • Pinch kosher salt


  1. Prepare the filling up to one day in advance: process beets pulse until finely chopped but not pureed. If the beets are seeping water, add a small amount of bread crumbs to soak up the liquid. Stir in eggs, ricotta, and 1/4 cup of the melted butter. Season with salt and pepper.

  2. In a wide shallow bowl, or directly on a flat work surface, create a well in the middle of the flour. Add the other ingredients into the well. Using your fingers, blend the wet ingredients and incorporate the flour by gradually working in the sides of the well.

  3. When the dough comes together to form a solid mass, knead it for a few minutes on a well-floured surface. When it is smooth and firm, wrap it in plastic and let it rest at room temperature for 30 minutes.

  4. Dust a pasta roller and countertop with flour. Begin rolling out the dough, gradually setting the roller thinner and thinner until the dough very thin and uniform.

  5. Fill and seal the pasta with egg wash. Cut the pasta out into desired shapes. Cook in boiling water for 4 to 5 minutes. Gently transfer cooked pasta onto a serving dish. Drizzle melted butter, grated cheese, and poppy seeds over the pasta and serve immediately.

Nutrition Facts (per serving)
684 Calories
48g Fat
41g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 684
% Daily Value*
Total Fat 48g 61%
Saturated Fat 25g 124%
Cholesterol 508mg 169%
Sodium 988mg 43%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 23g
Vitamin C 3mg 15%
Calcium 207mg 16%
Iron 5mg 25%
Potassium 487mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)