Casoncelli the typical Bergamo ravioli. The most well-known traditional dish from Bergamo (besides polenta) is undoubtedly the casoncelli. Casoncelli or Casonsèi in the Bergamo dialect are a typical dish from Bergamo and Brescia with some differences in preparation and filling. It’s stuffed pasta widespread in the historic Po Valley region with various local versions, and the filling consists of meat, Parmesan cheese, breadcrumbs, raisins, and amaretti, while the pasta has a typical half-moon shape. Everything is topped with plenty of grated Parmesan cheese, butter, pancetta, and sage.

You can prepare the casoncelli the day before and keep them well separated on a tray. You can also freeze them by first laying them out on a tray, then collecting them in appropriate bags.

Difficulty: Medium
Cost: Economical
Preparation time: 45 Minutes
Portions: 8
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients for Casoncelli the typical Bergamo ravioli

2 eggs
1 yolk
7/8 cup all-purpose flour
1/3 cup semolina flour
2 tbsps water
7 oz beef (leftover roast)
2.5 oz Grana Padano cheese, grated
2.5 oz breadcrumbs
1 egg
1 oz raisins
10 amaretti
to taste salt
to taste pepper
to taste nutmeg
1 tbsp chopped parsley
3.5 oz pancetta
3 oz butter
2 sprigs sage (fresh)

Tools for Casoncelli the typical Bergamo ravioli

Stand Mixer
Bowls
Cutters
Pans
Pasta Machines
Rolling Pin
Blender

Steps for Casoncelli the typical Bergamo ravioli

In the bowl of a stand mixer fitted with a dough hook, add the two types of flour, start the machine, and add the eggs with water until a smooth dough is achieved. Transfer it to a floured work surface and knead it into a ball, then let it rest wrapped in plastic wrap for at least 1 hour.
Soak the raisins in water to rehydrate them for 10 minutes.
Cut the meat into small pieces, drain the raisins, and dry them.
In a blender, chop the meat with amaretti and raisins, achieving a moist mixture. Place everything in a large bowl.
Add breadcrumbs and grated cheese, parsley, salt, pepper, nutmeg (in small quantities), and finally the egg. Work first with a spoon, then with your hands until a rather homogeneous and compact mixture is obtained. Set the mixture aside.
Take out small amounts of the dough, covering the rest with plastic wrap to prevent it from drying out.
Roll the dough initially with a rolling pin, then continue to the last thickness with the pasta machine, and now cut out circles with a 2.5-inch round cutter.
Take the filling and form balls of about 0.18 oz. Moisten the outer part of the pasta circle with egg white, then place the filling in the center.
Fold the circle in half to form a half-moon. Before sealing the edges, remove all the air. Press the edges well with your fingers and proceed in the same way until both the dough and filling are used up.
The leftover pasta scraps can be re-kneaded or used as fresh pasta such as maltagliati.
The Casonsei, the typical Bergamo ravioli. Cook them in plenty of salted water for about 8/10 minutes (the thinner you rolled the pasta, the shorter the cooking time).
Place the butter, pancetta, and sage in a non-stick pan and let them brown over low heat.
Once the ravioli are ready, drain them with a slotted spoon and place them directly in the pan with the sauce. Stir them well and serve hot.
Add Parmesan cheese to taste.
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