Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Potatoes ravioli or cassunziei


Mix the flour with the eggs and cold milk  to obtain a dough of the right consistency. Let it rest wrapped in a towel for a couple of hours in a cool place.
Wash and boil the potatoes, then peel and mash while still hot with potato masher.
Sauté the onion in a frying pan, cut into chunks along with a piece of butter and two tablespoons of oil, then remove and discard.
Cut sopressa into squares and fry it for a few moments, then sprinkle  with a generous splash of Grappa.
After a few seconds, add the mashed potatoes, salt needed, a pinch of pepper, a sprinkling of nutmeg and a pinch of clove powder.
Join the stravecchio shredded cheese and Parmesan cheese and stir vigorously while keeping the pan over the heat until the mixture begins to sizzle and to detach from the bottom.
Remove it from the heat and from the container and let it cool.
Knead the dough into a this sheet. Make floppy disks with a diameter of 5-6 cm  from it some: put a little of the potato mixture at the center of each one and seal perfectly, squeezing the dough on the board.
Let them boil in a large saucepan of salted  water and serve sprinkled with cheese and butter.

Recommended Grappa:
PO' di Poli Secca

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    1 kg potatoes for dumpling
    600 g white flour
    150 g Vezzena stravecchio cheese
    4 eggs
    1 big slice of mature sopressa
    1 onion
    100 g grated Grana



  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • First Courses
  • Preparation time:
    • About 1 hour
  • Notes:
    • The cassunziei de potatoes are also called "caronzei", or casumzieei or casonséi, depending on the location where they are prepared. They can be found from Cortina to the Valleys of Bergamasco, the potato remains unchanged, however, what changes is the fillings: turnips, spinach, beets etc.