Casoncelli Bergamo style

Casencelli alla Bergamo, or casonsei, are a first course based on ravioli filled with meat and other ingredients, seasoned with butter and sage.

Casencelli alla bergamasca is a typical dish of the province of Bergamo . In essence they are ravioli filled with meat, raisins, amaretti biscuits and many other flavors that vary from area to area, from family to family, as often happens with traditional recipes but even more so with this type of pasta.

In Lombard dialect they are simply called casonsei and seasoned with the classic combination of butter and sage, however enriched with crispy bacon. Preparing them requires a little patience, but at the first taste you will forget the time spent in the kitchen.

How to prepare casoncelli alla bergamo: original recipe

1. First of all, dedicate yourself to preparing the pasta. On a work surface, make the classic fountain with the flour and semolina, add two eggs and a pinch of salt to the center.
2. Mix first with a fork and then by hand, adding as much water as needed to obtain a smooth and homogeneous dough.
3. Once made, wrap it in cling film and let it rest for at least half an hour .
4. In the meantime, soak the raisins in warm water for about ten minutes so that they rehydrate.
5. Cook the salami paste in a pan with a drizzle of oil and, when it is nice and golden, do the same thing with the minced meat (or with the leftovers of meat you have at home).
6. When everything is ready, add 1 clove of garlic, cored and chopped, and a little chopped fresh parsley.
7. Mix everything well, then turn off the heat and put the contents of the pan in a bowl to which you will add: breadcrumbs and grated cheese, the remaining egg, the squeezed and coarsely chopped raisins, the chopped amaretti biscuits, salt, pepper and a pinch of nutmeg.
8. Mix everything well with your hands or a spoon, obtaining a nice coarse but homogeneous mixture.
9. Roll out the dough with the machine until the thinnest thickness or with the rolling pin, by hand. Using a serrated wheel, cut out squares of approximately 6-8 cm per side and fill them in the center with a teaspoon of filling.
10. Close in a triangle , allowing all the air to escape well, if you prefer the candy closure is also fine.
11. Bring a pan of water to the boil, add salt and cook the casoncelli (just a few minutes).
12. While they are cooking, brown the bacon in the butter together with the sage .
13. Once the filled pasta is ready, drain it with a slotted spoon and quickly sauté the ravioli in the pan.
14. Distribute on plates and complete with a sprinkling of cheese.

Do you love fresh stuffed pasta? Don't miss the recipe for lean ravioli !

storage

You can store the cooked casoncelli in the fridge for a maximum of 1-2 days , in a special container with a lid. You can also freeze the raw stuffed pasta to keep it longer.

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