Casoncelli alla Bresciana

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

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

Europe
Italy
Bergamo
Brescia
Pasta
Mediterranean

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