When the temperatures begin to drop and the air fills with the aroma of rustic and hearty dishes, the "casonsei" from Bergamo reveal themselves as a perfect choice to warm up winter evenings. These stuffed ravioli, with their firm pasta and rich filling, pay homage to the culinary art of Lombardy, where tradition meets the quality of ingredients. The preparation starts with a dough of flour, water, and salt, which is rolled out and cut into discs, ready to embrace a filling that is a true triumph of flavors: beef, salami, and a slight hint of sweetness from pears, all enriched with a touch of nutmeg and cinnamon. This combination not only enhances the taste but makes the "casonsei" a unique dish capable of telling the story of a land rich in gastronomic traditions. Cooking in boiling water, followed by a simple yet effective dressing of melted butter, sage, and a generous sprinkle of grated cheese, further enhances the soft texture and enveloping flavor of these ravioli. In the Bergamasca region, "casonsei" are often served during holidays and special occasions, but it is not uncommon to find them on everyday tables, where they represent a recovery dish, perfect for using up leftover meat and seasonal ingredients. Each family has its own variant, with slight differences in the filling or dressing, making every tasting a unique experience. Whether it's a Sunday family lunch or a dinner among friends, the "casonsei" from Bergamo bring with them the warmth and genuineness of Lombard cuisine, inviting us to share moments of conviviality and pleasure.

Roll out the firm pasta and cut it into discs 6-8 centimeters in diameter, place a dollop of filling in the center after mixing it well, and fold the pasta in half, wetting and pinching the edges to prevent the filling from escaping. Boil in plenty of water; dress with melted butter, sage lightly sautéed in the butter, and a generous amount of grated cheese.