Indian Spiced Stuffed Pasta

Ingredients

In this adaptation, the traditional meat filling of Casoncelli alla bergamasca is replaced with a vegetarian filling consisting of spiced vegetables. Additionally, the tomato-based sauce is infused with Indian spices to add a distinct flavor profile to the dish. We alse have the original recipe for Casoncelli alla bergamasca, so you can check it out.

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (150g) mixed vegetables (such as carrots, peas, and potatoes), finely chopped 1 cup (150g) mixed vegetables (such as carrots, peas, and potatoes), finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the sauce: For the sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and add the eggs. Mix well until a dough forms. If needed, add water gradually to achieve a smooth and elastic dough. Cover the dough and let it rest for 30 minutes.
2. 2.
3. 3.
   In the meantime, prepare the filling. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
5. 5.
   Add the chopped mixed vegetables to the pan and cook until they are tender. Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well and cook for a few more minutes. Remove from heat and let the filling cool.
6. 6.
7. 7.
   Roll out the pasta dough on a floured surface until it is thin but not transparent. Cut out small circles using a round cookie cutter or a glass.
8. 8.
9. 9.
   Place a small amount of the vegetable filling in the center of each pasta circle. Fold the circle in half, sealing the edges by pressing firmly. Then, bring the two corners together and press to seal, forming a small hat-shaped pasta pocket. Repeat with the remaining dough and filling.
10. 10.
11. 11.
    Bring a large pot of salted water to a boil. Cook the stuffed pasta in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
12. 12.
13. 13.
    To prepare the sauce, heat oil in a separate pan over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger, and cook for another minute.
14. 14.
15. 15.
    Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook for a minute to toast the spices.
16. 16.
17. 17.
    Add the tomato puree to the pan and simmer for about 10 minutes, until the sauce thickens slightly. Adjust the seasoning if needed.
18. 18.
19. 19.
    Gently toss the cooked pasta in the tomato-based sauce until well coated. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pasta dough — Ensure that the dough is well-kneaded and rested to achieve a smooth and elastic texture.
• Tomato puree — Use good quality tomato puree for a rich and flavorful sauce.
• Fresh cilantro — Add the cilantro just before serving to retain its fresh aroma and vibrant color.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Experiment with different vegetable fillings to suit your taste preferences.
• Serve the Masala-filled Casoncelli with a side of raita or yogurt for a cooling contrast to the spices.
• Leftover pasta can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Customize the level of spiciness by adjusting the amount of Indian spices used in the sauce.

Serving advice

Serve the Masala-filled Casoncelli hot, garnished with fresh cilantro. Accompany it with a side of raita or yogurt to balance the flavors.

Presentation advice

Arrange the Masala-filled Casoncelli on a platter, drizzle the tomato-based sauce over them, and sprinkle fresh cilantro on top for an appetizing presentation.