Casoncelli Bresciani

Tip the flour onto a board, make a well, add the eggs, and knead into a smooth dough for ten minutes.

Wrap the dough tightly in cling film and let it rest at room temperature for thirty minutes.

Melt twenty grams of butter in a frying pan over medium heat and fry the garlic until fragrant.

Add the minced beef and sausage meat, cooking until fully browned and broken into fine crumbles.

Stir the breadcrumbs into the hot meat to absorb the cooking juices, then remove from the heat to cool.

Mix the cooled meat mixture with the Grana Padano, parsley, nutmeg, and half a teaspoon of salt until cohesive.

Roll the rested dough out into thin sheets roughly one millimetre thick.

Cut the pasta into six-centimetre squares and place a teaspoon of filling in the centre of each.

Fold each square over the filling into a rectangle and pinch both ends firmly to form a sweet-wrapper shape.

Bring a large pan of salted water to a gentle boil and simmer the pasta for four minutes.

Melt the remaining butter in a large frying pan over low heat with the sage leaves until fragrant and nutty.

Transfer the cooked casoncelli directly into the sage butter, toss gently, and serve with plenty of Grana Padano.