Casoncelli – pork, beef, raisin and amaretti ravioli

6
1 hour 30 minutes

Ingredients

Pasta dough

  • 400g of plain flour
  • 4 medium eggs

Filling

  • 1 tbsp of unsalted butter
  • 150g of sausage meat, or minced salami
  • 100g of leftover roast beef, minced
  • 120g of breadcrumbs
  • 1 medium egg
  • 70g of Grana Padano, grated
  • 10g of amaretti biscuits, (about 3), crushed
  • 10g of raisins, soaked
  • fine sea salt
  • freshly ground black pepper

Sauce

  • 80g of unsalted butter
  • 80g of pancetta, cubed or cut into thin strips
  • 4 sage leaves
  • 80g of Grana Padano, grated

Method

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