Casonsèi

Finely chop the stewed beef and combine it with the minced salami. Add the breadcrumbs and the grana cheese, then incorporate the egg until you get a mixture smooth. Gradually add the milk: the filling should be soft but firm, without dripping.

Pass the pear through a sieve and mix it together to the mixture of meat. Season with nutmeg, cinnamon, and salt, stirring until the flavors are evenly distributed. Check the consistency: the filling should hold its shape when scooped out with a fork. teaspoon.

Pour the flour onto a work surfaceAdd the salt and enough water to form a firm dough. Knead until smooth and compact: the absence of eggs makes the dough more tenacious, so continue kneading until you eliminate any lumps or dry patches.

Roll out the dough into a uniform sheet, then cut out discs about 3.15 inches (8 centimeters) in diameter. Keep the scraps covered while you work so they don't dry out. Place the discs on a lightly floured surface, ready to be filled.

Place a small amount of filling in the center of each disc. Moisten the edges with a little water, fold the dough into a semicircle, and press firmly along the edges. Seal the edges without leaving any visible air bubbles or gaps.

Bring to a boil plenty of salted water and immerse the casonsèi a few at a time. Let them cook until the pasta is tender and the ravioli come to the surface; remove them with a spatula. skimmer, avoiding breaking the closure.

Melt the butter in skillet and briefly puree the sage, allowing it to flavor without browning. Transfer the casonsèi to the sauce and add the grated cheese. Toss gently to coat the pasta with butter and serve hot.