Casoncelli
casonsei
Stuffed pasta from Lombardy, often filled with meat, breadcrumbs, cheese, or amaretti and served with butter and sage.
About this dish
Stuffed pasta from Lombardy, often filled with meat, breadcrumbs, cheese, or amaretti and served with butter and sage. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Bergamo-style casoncelli with sage and pancetta
Pasta
- 250 g all-purpose flour
- 50 g fine semolina
- 2 eggs
- 60 ml water
Filling
- 150 g cooked roast beef, minced
- 100 g cooked pork, minced
- 60 g breadcrumbs
- 60 g Parmesan, grated
- 1 egg
- 15 g raisins, minced
- 20 g amaretti, crushed
- 1/2 small pear (70 g), peeled and grated
- pinch of nutmeg
- 1/4 tsp pepper
Sauce
- 50 g butter
- 80 g pancetta, diced
- 8 sage leaves
- 1
Pasta: 250 g all-purpose flour; 50 g fine semolina; 2 eggs; plus the remaining ingredients listed for this component. Knead pasta ingredients and rest covered 30 minutes. Knead firm and smooth and cover the rest.
- 2
Filling: 150 g cooked roast beef, minced; 100 g cooked pork, minced; 60 g breadcrumbs; plus the remaining ingredients listed for this component. Mix filling ingredients thoroughly; refrigerate 20 minutes. The filling should hold a mound; add a teaspoon of water only if crumbly. Mince solids finely, mix evenly and keep chilled; add water only if dry.
- 3
Roll pasta thin and cut 7 cm circles. Put about 1 tbsp filling on each, fold in half and seal. Fold the curved edge slightly toward the center and press to form the characteristic flattened pocket. Roll about 1 mm thick, keep circles covered and press air out before fully sealing.
- 4
Boil gently 5-7 minutes until pasta and egg filling are cooked. Test tender pasta and set egg filling at 71°C/160°F.
- 5
Sauce: 50 g butter; 80 g pancetta, diced; 8 sage leaves. Cook pancetta until crisp, add butter and sage and toss with drained casoncelli. Render pancetta over medium heat, lower heat for butter and sage and fold in drained pasta gently.
Note
This chooses the sweet-savory Bergamo-style filling. The row links also include different Lombard versions; do not assume they are identical.