Casoncelli Recipe

Cooking Directions

1. 1

   Make the Dough

   In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, cook the pancetta over medium heat until crispy. Remove from heat and let cool. In a bowl, combine the cooked pancetta, ricotta cheese, and a pinch of salt and pepper. Mix until well combined.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece on a floured surface to about 1/16 inch thickness.

4. 4

   Fill the Casoncelli

   Cut the rolled dough into 2-inch squares. Place a teaspoon of the filling in the center of each square. Fold the dough over to create a triangle, sealing the edges with a fork.

5. 5

   Cook the Casoncelli

   Bring a large pot of salted water to a boil. Add the casoncelli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

6. 6

   Make the Brown Butter Sauce

   In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy.

7. 7

   Serve

   Place the cooked casoncelli in the skillet with the brown butter sauce. Toss to combine and serve immediately.