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1
Make the pasta dough. Mound the flour on a work surface and create a well. Break in the eggs and beat them gently with a fork, drawing in flour from the inner wall. Once a rough dough forms, knead by hand for 8–10 minutes until the dough is smooth and elastic. Wrap tightly and rest at room temperature for at least 30 minutes. The dough is ready when it springs back slowly under a pressed thumb without tearing.
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2
Prepare the filling. Combine the cold minced braised beef, crumbled cooked sausage, grated Parmigiano, squeezed breadcrumbs, chopped raisins, crumbled amaretti, and freshly grated nutmeg. Mix thoroughly by hand. The sweet elements — raisins and amaretti together — must not exceed one-tenth of the filling's total weight; beyond this threshold the filling loses its savoury centre. The filling should be firm, cohesive, and hold its shape when pressed — not wet, not loose. If the mixture is warm from handling, refrigerate until completely cold before filling.
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3
Roll the pasta. Working in sections, feed the dough through the pasta machine progressively from the widest setting down to setting 6 or 7 — thin enough that your hand is faintly visible through the sheet. A sheet that resists biting against the dense filling is too thick. Keep rolled sheets covered under a clean cloth.
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4
Shape the casonsei. Cut the pasta sheet into circles of approximately 7–8 cm diameter. Place a conservative amount of filling — no more than a level teaspoon — at the centre of each circle. Fold the circle in half over the filling to form a half-moon, pressing firmly from the centre outward to expel every trace of air before sealing the edge. Any air pocket left inside will burst the seam under the pressure of boiling water. Press the sealed edge firmly between thumb and forefinger. The sealed border should be tight and even with no gaps visible.
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5
Make the burro nocciola. This is where the dish lives or dies. Place the butter in a wide, light-coloured pan over medium heat. Add the whole sage leaves before the butter begins to colour — they must fry in the butter as it browns. Watch carefully: the butter will foam, then the foam will subside, then the solids will begin to colour. Remove from heat the moment the butter is a deep hazelnut colour and carries a distinct toasted-nut aroma. Pale melted butter is not burro nocciola; burnt black butter cannot be used.
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6
Cook the casonsei. Bring a large pot of generously salted water to a rolling boil. Lower the casonsei in batches — do not crowd. They are cooked when they float to the surface and the pasta at the sealed edge is tender but still offers slight resistance, approximately 3–4 minutes. Lift out with a slotted spoon.
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7
Dress and serve. Transfer the drained casonsei directly into the pan with the brown butter and sage. Turn gently once to coat each piece. Plate 5–6 per portion. Finish with grated Parmigiano. The butter should coat each casonsei in a thin, glossy, hazelnut-scented film — not pool beneath them.