Casoncelli alla bresciana
Casoncelli alla bresciana are traditional ravioli from Franciacorta, filled with a delicate mixture of ground meat, Grana Padano, and breadcrumbs. A signature dish of Brescian cuisine, they are simply dressed with melted butter and crispy sage, enhancing the quality of the ingredients. A recipe that tells the story of Lombardy's generous culinary tradition.
Preparation
- 1
Knead the flour with the eggs until you obtain a smooth and elastic dough. Rest covered for 20 minutes.
- 2
Meanwhile, prepare the filling: mix the ground meat, grated Grana Padano, grated bread, salt and pepper until the ingredients are well combined.
- 3
Roll out the pasta with a rolling pin until you get a thin and uniform layer. Using a glass or round mold (8-10 cm diameter) cut out pasta discs.
- 4
Place a spoonful of filling in the center of each disc, fold into a half-moon shape and seal the edges well with your fingers, pressing gently.
- 5
Bring a pot of salted water to a boil. Add the casoncelli and cook until they rise to the surface and for another 2-3 minutes.
- 6
Meanwhile, melt the butter in a wide pan over medium-low heat and add the sage leaves, letting them brown slightly.
- 7
Gently remove the casoncelli with a slotted spoon, transfer them to the pan with butter and sage, stirring carefully to coat them well.
- 8
Plate immediately and serve hot, with a grating of fresh Grana Padano.
Chef's Tips
For best results, ensure the filling is not too wet. The butter and sage should remain fragrant: do not let them brown too much. Casoncelli are also perfect when made in advance and frozen.