Casoncelli alla Bresciana

Name: Casoncelli alla Bresciana (Brescian Ravioli with Burnt Butter and Sage)
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 g pork neck, diced; fine salt; 2 teaspoons extra virgin olive oil; 150 g unsalted butter; 100 g veal shoulder, diced; 20 g Italian pork sausage meat; 20 g mortadella; freshly ground black pepper; 1 small clove garlic, finely chopped; 1½ tablespoons finely chopped pale inner celery heart; 1½ tablespoons finely chopped carrot; 1½ tablespoons finely chopped white onion; fine semolina, for dusting; 28 sage leaves; 300 g Fresh Pasta Dough, passed through the pasta machine 6 times; 100 g Grana Padano, freshly grated; 100 ml dry white wine; 1 egg, lightly beaten; 1½ tablespoons finely chopped flat-leaf parsley; 1 pinch of freshly grated nutmeg

Brescian Ravioli with Burnt Butter and Sage

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

2 teaspoons extra virgin olive oil
150 g unsalted butter
1½

Method

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