Casoncelli alla Bresciana

Brescian Ravioli with Burnt Butter and Sage

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

As with so many traditional recipes, casoncelli vary from one province to another. There’s a particularly fierce debate between the Brescians and the people from Bergamo over whether to include pancetta or not.


  • 2 teaspoons extra virgin olive oil
  • 150 g unsalted butter


Combine the oil and 10 g of the butter in a heavy-based saucepan over medium heat. Add the celery, onion, carrot, garlic and salt to taste and cook for 1–2 minutes or until soft but not coloured. Add the pork, veal, sausage meat, mortadella and pepper to taste, and cook for another 8 minutes, stirr