Taste Tested: Local Kitchen’s Rhubarb Casunzieni

Ca-sun-zie-ni. Say that three times fast! Casunziei is the name of a North-Eastern Italian style of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. Think of it like an Italian perogie. They are commonly found in the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Vicenza, and Verona.


These rhubarb casunzieni were made with love by Chef Fabio Bondi at Feast On Certified Local Kitchen & Wine Bar in Toronto. Rhubarb is often lumped in with fruit because so much sugar is needed to balance it’s pucker inducing flavour — but we love it in this (almost) savoury pasta!

Find Ontario greenhouse forced grown rhubarb, recognizable by it’s light pink hue and bright yellow leaves at a grocer near you. In early May, keep an eye on your local farmers market for the ruby red stalks of field grown rhubarb too.


Rhubarb Casunziei
Serves 4
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Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Pasta Dough
  1. 500 grams of 00 flour and some for dusting
  2. 5 Ontario eggs
  3. 2 inch cookie cutter
  1. 1 cup of Ontario Rhubarb
  2. 1 teaspoon of lemon juice
  3. 1 teaspoon of sugar
  4. 1 cup of Ontario ricotta
  5. 1/2 cup of Local Ontario Pecorino finely grated
Pasta Sauce
  1. 1 table spoon of Ontario butter
  2. 1 table spoon of Pristine Gourmet Sunflower Oil
  3. 1/2 cup of Local Pecorino, finely grated
  4. 2 steams of Ontario rosemary, one finely chopped and the other whole
  5. 1 tsp Poppy seeds
  6. Salt and pepper for seasoning
  1. Mix flour with eggs and knead till smooth.
  2. Wrap in plastic wrap and set aside.
  3. Place a pot of water on the stove and add lemon juice and sugar
  4. Blanch rhubarb for 2 min until tender
  5. Remove rhubarb from the boiling water
  6. Place in a food processor with ricotta and half cup of grated pecorino and season to taste
  7. Set aside
  8. Place a large pot of water and bring to a boil. Season water with salt
  9. Start rolling out your pasta dough to the thinnest workable setting on your pasta roller
  10. Once your sheet of pasta is rolled out using the cookie cutter cut out 2inch diameter circles
  11. Place your stuffing into a pastry bag and fill one inch diameter
  12. With a food brush and some room temp water wet the exterior of the pasta circles
  13. Fold the pasta circles and seal the ends. Set aside on a sheet and dust with some flour
  14. Place a large pan on the stove top to medium high
  15. Add sunflower oil, butter and rosemary to the warm pan
  16. Just before the butter starts to brown, add 1/2 cup of the boiling pasta water and continue reducing
  17. Add pasta to the boiling water.
  18. Once the pasta cooks for a couple of minutes strain and add to the butter sauce
  19. Add the remaining 1/2 cup of pecorino to the pan and reduce until you have a rich consistence
  20. Assemble on a warm plate and garnish with rosemary spring and poppy seeds
Adapted from Local Kitchen & Wine Bar
Culinary Tourism Alliance https://ontarioculinary.com/

It’s Rhubarb time at The Local Dish! Share your favourite recipe featuring rhubarb for a chance to win! Prize: $100 Gift Card for Local Kitchen & Wine Bar

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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