Casoncelli di Barbariga - Traditional Italian Stuffed Pasta

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
• For the filling: For the filling:
• 1/2 pound (225g) ground beef or pork 1/2 pound (225g) ground beef or pork
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, nutmeg, salt, and pepper until well combined.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into small squares, approximately 2 inches in size.
4. 4.
   Place a small spoonful of the filling onto each square of pasta. Fold the pasta over the filling to form a half-moon shape, pressing the edges to seal.
5. 5.
   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.
6. 6.
   In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves become crispy.
7. 7.
   Toss the cooked casoncelli in the butter and sage sauce until well coated.
8. 8.
   Serve the Casoncelli di Barbariga hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Ground meat — Ensure the meat is well-seasoned and cooked thoroughly to ensure food safety.
• Fresh sage leaves — Use fresh sage leaves for the best flavor. If unavailable, dried sage can be used, but in smaller quantities as it has a more concentrated flavor.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different types of ground meat, such as a combination of beef and pork, to add depth of flavor to the filling.
• If you prefer a lighter sauce, you can substitute olive oil for the butter in the sauce.
• Serve the Casoncelli di Barbariga with a sprinkle of lemon zest for a refreshing twist.

Serving advice

Serve the Casoncelli di Barbariga as a main course, accompanied by a fresh green salad and crusty bread. Garnish with additional fresh parsley for a pop of color.

Presentation advice

Arrange the Casoncelli di Barbariga on a serving platter, drizzling the remaining butter and sage sauce over the top. Sprinkle with grated Parmesan cheese and garnish with a few crispy sage leaves for an elegant presentation.