Serves 4 people

​Ingredients:

Beets,                                                               I lb
Potatoes,                                                         4 oz
Eggs,                                                                2
Parmigiano Cheese,                                        2 tbs.
Ricotta Salata- Dry Ricotta Cheese,               1/2 cup
Nutmeg,                                                          pinch
Sage,                                                               8/10 leafs
Butter,                                                             2 tbs.
Breadcrumbs,                                                 1 tbs.
Salt                                                                 1 teas
Black pepper                                                  pinch

Fresh Pasta Sheets                                        12 oz
                                                              
Fresh Chard or Kale                                       2 cups
Onions                                                            2 tbs..
Garlic                                                              2 cloves


Method:

Boil 2 pots of water. Add a little salt to each. Then use one pot for the beets and one pot for the potatoes.
Once cooked, place in a food processor and blitz to a puree. Place them over a fine-mesh sieve lined with muslin to drain for 10 minutes.
Place the beets and potatoes puree in a bowl with the eggs, parmigiano cheese, nutmeg, salt and black pepper.
Mix well together.
Lay the pasta sheets on a table, possibly on a wood table, cut 3 inch circle, brush with egg wash,  place 1/2 tbs. of the filling in the middle of the pasta circle, place a pinch of dry ricotta on top. Fold the pasta and close the edges.
Once the Casunsei are done, keep them refrigerated cover with plastic wrap.

In a large saute pan, cook the chopped onions and garlic with a little oil, add the chard or kale and cook for few minute, add salt and black pepper and remove them from the fire.
In a different saute pan, melt the butter with the sage, poppy seeds, and bread crumbs, until the butter reaches a dark brown color.
Cook the Casunsei in a large pot with boiling water and salt for 5 minutes, place the chard on the middle of the plate,
Drain the Casunsei and saute them with the hot brown butter sage. Place them over the chard and poor the remaining brown butter over it, Sprinkle with the remaining grated dry ricotta on top of the ravioli. Serve. Enjoy!