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The Hirshon Italian Lombardy Ravioli - Casoncelli Alla Bergamasca

The Hirshon Italian Lombardy Ravioli – Casoncelli Alla Bergamasca

  • Total Time: 0 hours


Units Scale
  • Sfoglia:
  • 350 g Italian “00” flour
  • 150 g semolina
  • 2 eggs
  • water to taste
  • ***
  • Filling:
  • 90 g bread crumbs
  • 10 g crumbled amaretti biscuits
  • 1 egg
  • 70 g grated grana pardo (preferred) or Parmigiano
  • 100 g sweet Italian sausage, out of casing
  • 200 g cooked roast beef
  • 10 g golden raisins, chopped
  • 1 clove garlic
  • 1 teaspoon chopped parsley
  • 1/2 medium pear – peeled and cored for the traditional version or use 2 tbsp. chopped Pear Mostarda fruit in syrup (TFD’s heretical change)
  • Zest of 1/2 unwaxed Meyer lemon
  • salt and pepper
  • ***
  • 80g unsalted butter
  • 80g pancetta, cut into small cubes – if unavailable used slab bacon
  • 4 fresh sage leaves
  • 80g grana pardo (preferred) or Parmigiano, grated


  1. In a large bowl mix flour, semolina, eggs, a pinch of salt then add enough water to make a smooth dough, then leave to rest for at least an hour.
  2. Meanwhile, prepare the filling.
  3. Brown the sausage meat with a bit of butter, then add the roast beef, garlic, parsley and stir for a few minutes.
  4. Pour everything into a bowl, add parmigiano, bread crumbs, lemon zest, pear or pear mostarda, amaretti, egg, chopped raisins, some pepper and a pinch of salt. Mix together. If it seems too dry, add a drop of water.
  5. Cut the sheet of pasta in half lengthways.
  6. Place a teaspoon of the filling at regular interval at regular intervals along the strip of pasta.
  7. Fold over the pasta and press down to seal. Try to exclude as much air as possible to avoid them bursting when cooked.
  8. Separate the pasta using a round pastry cutter. You should have a half moon shape.
  9. Turn the half moon on its side and flatten it a little with your thumb.
  10. Cook casoncelli in plenty of salted water. After draining, pour over the melted butter flavored with sage leaves, bacon cubes and fresh-grated cheese.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1149.97 kcal
  • Sugar: 6.28 g
  • Sodium: 1038.53 mg
  • Fat: 48.33 g
  • Saturated Fat: 23.94 g
  • Trans Fat: 0.69 g
  • Carbohydrates: 121.42 g
  • Fiber: 6.61 g
  • Protein: 54.71 g
  • Cholesterol: 252.25 mg

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