If you’ve never heard of Casoncelli, you’re in for a delightful treat! This traditional stuffed pasta hails from the northern regions of Italy, particularly Bergamo and Brescia. Known for its unique, rich flavors, Casoncelli usually features a luscious filling made from meat and vegetables, all wrapped in soft pasta dough. The dish is often served with butter, sage, and grated cheese, creating a comforting and indulgent meal.
In this article, you’ll discover how to make Casoncelli at home, drawing on various authentic ingredients and methods. You’ll also learn about the best Casoncelli variations, tips for perfecting your dish, and even some tasty sauce ideas that elevate this classic recipe. So, roll up your sleeves, and let’s unravel the delicious world of Casoncelli!
Ingredients
| Ingredient | Measurement | Description |
| All-purpose flour | 3 cups | Essential for creating a soft dough that holds the delicious filling. |
| Eggs | 3 large | Provides richness and binds the dough, making it pliable and easy to work with. |
| Ground meat (beef or pork) | 1 cup | Brings flavor and substance to the filling; use quality meat for the best taste. |
| Fresh breadcrumbs | 1/2 cup | Adds texture and helps to absorb moisture from the filling. |
| Parmesan cheese | 1/2 cup, grated | A classic Italian cheese that adds a nutty, savory note to the filling. |
| Onion | 1 large, finely chopped | Enhances the filling with sweetness and depth of flavor. |
| Sage leaves | 10-12 fresh leaves | Infuses the dish with a fragrant, earthy aroma; perfect for the sauce. |
| Butter | 1/2 cup | For sautéing, creating a rich sauce that complements the pasta beautifully. |
| Salt & Pepper | To taste | Helps enhance all those lovely flavors; don’t skimp here! |
Step-by-Step Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour and make a well in the center. Crack the eggs into the center, sprinkle with a pinch of salt, and mix until a soft dough begins to form. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Make the Filling: While the dough is resting, heat a tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent. Add the ground meat, cooking until browned. Mix in the fresh breadcrumbs, grated Parmesan cheese, and season with salt and pepper. Allow the mixture to cool.
- Roll Out the Dough: On a floured surface, roll out the rested dough as thinly as possible—around 1/16 inch thick. Use a round cutter or glass to cut out circles of dough, about 3 inches in diameter.
- Fill the Casoncelli: Place a spoonful of the cooled filling in the center of each dough circle. Moisten the edges with water, fold them over, and pinch to seal. Make sure there are no air pockets, as they can cause the Casoncelli to burst while cooking.
- Cook the Casoncelli: Boil a large pot of salted water. Carefully drop in the Casoncelli and cook for 3-4 minutes, or until they float to the top. This means they’re done!
- Prepare the Sauce: In a separate pan, melt the butter over medium heat and add the sage leaves. Sauté until butter is lightly browned and aromatic. Gently transfer the cooked Casoncelli to this pan and toss lightly to coat.
- Serve: Plate the Casoncelli and drizzle with the sage butter. Top with extra Parmesan cheese, if desired. Enjoy your homemade Casoncelli!
Pro Tips
- For a delightful twist, try adding spinach or ricotta to the filling!
- Don’t rush the dough resting time; it makes a big difference in texture.
- Make sure your pasta is thin enough; this helps in achieving that delicate bite.
- Experiment with different sauces like Alfredo or a simple tomato sauce for varied flavor.
- If you’re not a fan of sage, try thyme or oregano in your butter sauce instead!
Nutritional Information
| Nutrient | Amount per serving |
| Calories | 360 |
| Protein | 18g |
| Carbohydrates | 45g |
| Saturated Fats | 8g |
| Fiber | 2g |
| Cholesterol | 120mg |
| Sugars | 1g |
| Fat | 15g |
FAQs
What is the best way to store Casoncelli?
Store Casoncelli in an airtight container in the refrigerator for up to 3 days.
Can Casoncelli be made vegan or gluten-free?
Yes! You can substitute the flour with a gluten-free blend and use plant-based fillings.
What are the best side dishes to serve with Casoncelli?
Consider a fresh salad or roasted vegetables to balance the dish.
How long does it take to prepare Casoncelli?
The prep time is about 1 hour, plus cooking time of around 10 minutes.
Can I freeze Casoncelli for later?
Absolutely! Freeze them uncooked on a baking sheet, then transfer to a freezer bag once firm.
What sauce pairs best with Casoncelli?
Traditional sage butter is a classic choice, but feel free to experiment!
Can I use store-bought pasta dough?
Of course! Just make sure to roll it thin for that lovely, tender bite.
How do I know when Casoncelli is done cooking?
When they float to the top, they are done! Test one if you’re unsure.
Making Casoncelli at home is a rewarding experience that brings the taste of northern Italy right to your kitchen. With its rich fillings and hearty sauce, it’s the perfect dish for family gatherings or special occasions. Don’t hesitate to experiment with different fillings and sauces to make the dish your own. We hope you enjoyed this journey into the flavors of Casoncelli!
Tried this Casoncelli recipe? Let us know your experience in the comments below!
