Entree: Italy – Lombardy – Casoncelli (Lombard stuffed folded pasta pockets traditionally filled with meat, breadcrumbs, and amaretti, served with butter, sage, and pancetta)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (240 g) all-purpose flour, plus extra for dusting
- 3 large eggs, room temperature, approx. 50 g each (150 g total)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (3 g) fine salt for dough
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) ground pork
- 1/2 cup (60 g) fresh breadcrumbs
- 4–5 amaretti cookies, crushed, about 1/4 cup (30 g)
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1 large egg for filling, approx. 50 g
- 1 clove (3 g) garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- Pinch (0.2 g) ground nutmeg
- 1 tsp (5 g) salt for filling, plus black pepper to taste
- 3 oz (85 g) pancetta, diced
- 6 tbsp (85 g) unsalted butter
- 8–10 fresh sage leaves (about 5 g)
- 4 quarts (3.8 L) salted water for boiling
- Additional grated Parmigiano-Reggiano for serving, 1/4 cup (25 g)

Instructions

1. Make pasta dough: mound flour on work surface, make a well, add 3 eggs, 1 tbsp (15 ml) olive oil, and 1/2 tsp (3 g) salt; gradually incorporate flour into eggs until a shaggy dough forms, then knead until smooth and elastic, about 8–10 minutes; wrap and rest 30 minutes.
2. Prepare filling: heat a skillet over medium heat and brown ground beef and pork, breaking up lumps until cooked through and any liquid evaporates; season with 1 tsp (5 g) salt, pepper, and a pinch of nutmeg; let cool.
3. Combine filling: in a bowl mix cooled meat with breadcrumbs, crushed amaretti (about 1/4 cup/30 g), 1/2 cup (50 g) grated Parmigiano-Reggiano, 1 large egg (approx. 50 g), minced garlic, and chopped parsley; adjust seasoning and chill slightly so filling firms.
4. Roll and cut pasta: roll dough thin with a pasta machine or rolling pin to about 1–2 mm thickness; cut into rounds about 3 in (7.5 cm) diameter (use a cutter or small bowl).
5. Fill and shape casoncelli: place about 1 tsp (5 ml) of filling in center of each round, brush edge lightly with beaten egg or water, fold over to form a half-moon or bring opposite edges together to form the traditional "ear" shape, pressing to seal and removing air pockets; repeat until all filling is used.
6. Cook pasta: bring 4 quarts (3.8 L) salted water to a gentle boil; cook casoncelli in batches for 3–4 minutes or until they float and are al dente; remove with a slotted spoon and keep warm.
7. Make sauce: while pasta cooks, melt 6 tbsp (85 g) unsalted butter in a large skillet over medium heat, add diced pancetta 3 oz (85 g) and fry until crisp; add sage leaves 8–10 (about 5 g) and cook until butter foams and begins to brown lightly, taking care not to burn.
8. Finish and serve: gently toss drained casoncelli in the browned butter, pancetta, and sage sauce to coat; plate and sprinkle with additional grated Parmigiano-Reggiano 1/4 cup (25 g) and serve immediately.