The casoncelli, or in dialect, casonsei, are the local variant of the stuffed ravioli found throughout almost the whole of northern Italy.
Ingredients for the lasagne pasta (6 persons)
400 g flour
1 pinch salt
Ingredients for the stuffing:
200 g minced meat (sausage, chicken, roast veal)
100 g grated Parmesan cheese
Butter, sage, salt, pepper, cinnamon
Heat a large piece of butter until golden. Add the minced meat which may be chicken, veal or a mixture of the three meats listed under “ingredients”, the grated cheese, the egg, the salt and pepper, the cinnamon, the parsley, a crushed clove of garlic, and a little grated bread to thicken.
Prepare the pasta dough with the eggs, flour and salt. Make 6 x 10 cm rectangles. Place a teaspoonful of the stuffing in the centre of each rectangle, fold lengthwise and press down the edges.
Cook the casoncelli in boiling salted water for a few minutes, drain and serve hot with melted butter and sage and grated Parmesan cheese.