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These half-moon-shaped ravioli (or Casoncelli) from Lombardy are filled with a rich pork and beef stuffing and coated in a tasty butter, sage and pancetta sauce. Recipes vary slightly from province to province, but this version from Bergamo also contains sweet raisins and amaretti biscuits. The recipe calls for roast beef, so this is a perfect dish for using up Sunday leftovers.
Casoncelli – pork, beef, raisin and amaretti ravioli