Casoncelli

🛒 Ingredients

• "00" Flour 70 g · 245 kcal
• Eggs (whole, large) 45 g · 63 kcal
• Cooked Roasted Pork and Beef Mix (lean) 45 g · 95 kcal
• Fresh Breadcrumbs 15 g · 39 kcal
• Parmesan Cheese (grated) 25 g · 100 kcal
• Egg Yolk 5 g · 16 kcal
• Fresh Parsley 3 g · 1 kcal
• Garlic Clove 1 g · 2 kcal
• Amaretti Biscuits 5 g · 23 kcal
• Nutmeg 0 g · 1 kcal
• Unsalted Butter 20 g · 143 kcal
• Fresh Sage Leaves 3 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the pasta dough: Mix flour, eggs, and a pinch of salt until a smooth, elastic dough forms. Knead for 10 minutes, then cover and let rest for 30 minutes.
2. Prepare the filling: Finely chop or grind cooked meat, combine with breadcrumbs, grated Parmesan, egg yolk, chopped parsley, minced garlic, crushed amaretti biscuits, nutmeg, salt, and pepper. Mix well until cohesive.
3. Roll out the dough: Divide the dough into smaller portions and roll each piece very thinly, either with a pasta machine or rolling pin, creating long sheets.
4. Fill the casoncelli: Place small spoonfuls of filling (about 1 tsp) at regular intervals along one half of a pasta sheet. Fold the other half of the pasta sheet over the filling.
5. Shape the casoncelli: Press firmly around each mound of filling to seal, then use a pastry wheel or knife to cut out individual half-moon or triangular shapes. Ensure edges are well-sealed.
6. Cook the casoncelli: Bring a large pot of salted water to a rolling boil. Carefully drop the casoncelli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are tender.
7. Prepare the sauce: While the pasta cooks, melt butter in a large pan over medium heat. Add fresh sage leaves and cook until the butter is golden brown and fragrant.
8. Serve: Gently remove the cooked casoncelli from the water with a slotted spoon, transfer directly into the pan with the butter and sage sauce. Toss gently to coat, then serve immediately garnished with extra grated Parmesan cheese.