Ingredients
- 200 g flour
- 50 g white onion or spring onion
- 40 g raw ham
- 30 g bread crumbs
- 8 figs
- 6 yolks
- butter
- dry white wine
- Grana Padano Dop
- pepper
- chives
- parsley
- poppy seeds
- salt
To prepare casoncelli ham and figs with chive butter, mix the flour with the egg yolks, 25 g of water and a pinch of salt until you get a smooth dough. Cover it and let it rest for 1 hour.
Wash figs. Cut 4 into small pieces, without peeling them.
Chop the onion and sauté it in a saucepan with a knob of butter, salt and pepper, over low heat, for about 5 minutes. Deglaze with a splash of wine, then, as soon as it starts to brown, add the chopped figs. Cook for 3-4 minutes and finely chop everything.
Beat with the knife the raw ham until it becomes mushy.
Cut into small pieces the crumb, toast it in a pan and blend it in the mixer.
Jumbled up in a bowl, beaten figs and ham, toasted breadcrumbs, 1 tablespoon of grated parmesan and a sprig of chopped parsley: you will get the filling of the casoncelli.
Roll out the pasta in thin sheets, at least 10 cm wide. Mark on the strip many discs (ø 8 cm), placing the cutter without cutting the sheet.
Arrange in the center of each a nut of filling. Fold the strip of dough to close the half-moon discs over the filling. Press firmly along the edges, letting the air out and closing the ravioli, then cut them with a pastry cutter.
Fold back each crescent on itself, lengthwise, and sink your thumb into the filling, halfway, to give the characteristic shape. Boil them in salted boiling water for 1-2 minutes.
Cut 4 remaining figs into wedges and roast them for 1-2 minutes with 50 g of butter. Remove them from the pan and keep them aside.
Add in the cooking butter 1 spoonful of chives and 1 teaspoon of poppy seeds.
Drain casoncelli with a slotted spoon, place them in the pan, sauté them delicately in the butter and serve together with the roasted figs.
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