Casoncelli Bresciani with Sage Butter Sauce

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water (as needed) Water (as needed)
• For the filling: For the filling:
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the sage butter sauce: For the sage butter sauce:
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 4-6 slices pancetta, cooked until crispy 4-6 slices pancetta, cooked until crispy

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 38g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, eggs, and salt for the pasta dough. Mix until a crumbly texture forms.
2. 2.
   Gradually add water, a little at a time, and knead the dough until it comes together into a smooth and elastic ball. Cover with plastic wrap and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the pasta dough into a thin sheet using a rolling pin or pasta machine. Cut the dough into small squares, approximately 2 inches in size.
5. 5.
   Place a small amount of the filling in the center of each square. Fold the dough over the filling to form a triangle and press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil. Cook the casoncelli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until they become crispy. Remove the sage leaves and set aside.
8. 8.
   Add the cooked casoncelli to the pan with the melted butter and toss gently to coat. Sprinkle with grated Parmesan cheese and crispy pancetta.
9. 9.
   Serve the Casoncelli Bresciani hot, garnished with the reserved crispy sage leaves.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure to cook it thoroughly before using it as a filling.
• Fresh sage leaves — Select fresh sage leaves for the best flavor. If unavailable, dried sage can be used as a substitute, but the flavor may be slightly different.

Tips & Tricks

• To save time, you can prepare the filling and pasta dough in advance and refrigerate them separately until ready to use.
• Dust the working surface with flour while rolling out the pasta dough to prevent sticking.
• Experiment with different fillings such as spinach and ricotta for a vegetarian option.
• Serve the Casoncelli Bresciani with a drizzle of balsamic reduction for an extra burst of flavor.
• Leftover casoncelli can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve the Casoncelli Bresciani as a main course accompanied by a fresh green salad and crusty Italian bread. Pair it with a glass of red wine to complement the rich flavors.

Presentation advice

Arrange the Casoncelli Bresciani on a large serving platter, drizzle the sage butter sauce over them, and sprinkle with crispy pancetta and grated Parmesan cheese. Garnish with a few reserved crispy sage leaves for an elegant touch.