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Casoncelli – pork, beef, raisin and amaretti ravioli

Casoncelli
  • Main
  • medium
  • 6
  • 1 hour 30 minutes

PT1H30M

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Casoncelli, also known as casonsei in the local dialect, are a kind of stuffed fresh pasta typical of Bergamo and Brescia. The stuffing varies depending on where you are: in Brescia, it’s traditionally made of leftover beef and pork, breadcrumbs and grated cheese, while in Bergamo it’s enriched with sweet ingredients such as amaretti biscuits and raisins – this is the version I’ve shared below. In all cases, their shape is that of a half moon, and they are often simply seasoned with butter, sage and crispy pancetta.

Ingredients

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Method

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1
Start by making the pasta dough. On a work surface, make a well with the flour and crack the eggs inside it. Beat the eggs with the fork, incorporating the flour a little at the time, until you see some lumps of dough coming together
2
Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten it into a disc, wrap it in cling film and leave it to rest for half an hour in the fridge
3
Meanwhile, make the filling. Brown the sausage or salami meat with the butter over a medium heat, then add the roast beef and and cook for a few minutes, stirring often, so the flavours can mingle together. Transfer to a bowl, then add the breadcrumbs, egg, grated Grana Padano, crushed amaretti and the squeezed and chopped raisins. Season with salt and pepper and stir to combine
4
Divide the pasta dough into three pieces and roll them using a pasta machine – I normally stop at to the second-to-last setting. Using a round 7–8cm ravioli cutter, cut out as many circles of pasta as you can get
5
Place a teaspoon of the filling at the centre of each circle, then gently fold it over to form a half moon. Press the edges together using a fork
6
Bring a large pot of salted water to a rolling boil. Meanwhile, in a frying pan set over a medium heat, melt the butter for the sauce. Add the pancetta and sage and fry for a few minutes, until crispy
7
Cook the casoncelli in boiling water for a few minutes until they float to the top. Drain with a slotted spoon and transfer to the frying pan with the butter and pancetta sauce. Sauté for 30 seconds, until evenly dressed
8
Serve immediately with a dusting of grated Grana Padano
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