Casoncelli alla Bergamasca
Casoncelli are Bergamo's signature filled pasta: large ravioli stuffed with roasted meat, amaretti biscuits, sultana raisins, and cheese. A dish that surprisingly unites sweet and savory flavors.
Dressed with butter, sage, and crispy pancetta, they are the quintessential Bergamasque Sunday lunch.
Preparation
- 1
Prepare the pasta dough with flour and eggs. Let rest for 30 minutes.
- 2
Finely chop the meat, crumble the amaretti, and soak the raisins.
- 3
Mix together the meat, amaretti, raisins, Parmigiano Reggiano, breadcrumbs, egg, and nutmeg.
- 4
Roll out the pasta dough and cut 8 cm circles.
- 5
Fill each circle, fold into a half-moon shape, then twist the edges like a candy wrapper.
- 6
Cook in salted water for 4-5 minutes.
- 7
Dress with melted butter, fresh sage, and crisped pancetta.
Chef's Tips
The sweet and savory contrast of the amaretti and raisins with the meat is the secret to perfection. Crispy pancetta is essential.