Homemade Casoncelli: Traditional Italian Stuffed Pasta with Veal, Pork, and Amaretti

Casoncelli: A Classic Italian Dish

Category: Pasta Dishes
Servings: 6

Ingredients

Instructions

Casoncelli is a traditional Italian stuffed pasta, known for its delightful combination of savory and sweet flavors. To prepare this dish, you will start by making the fresh egg pasta and then move on to creating the flavorful filling. Here’s how to make it step by step:

1. Prepare the Pasta Dough:

   • Begin by sifting 300g of all-purpose flour into a large bowl, setting aside about 50g for dusting as needed.
   • Create a well in the center of the flour and pour in the 165g of eggs, lightly beaten.
   • Using your hands, begin mixing the eggs with the flour in a circular motion, gradually incorporating the flour into the eggs.
   • As the dough begins to form, transfer it onto a clean surface and continue kneading for at least 10 minutes. The dough should become smooth, firm, and elastic.
   • Once the dough is ready, shape it into a ball and cover it with plastic wrap. Allow it to rest while you prepare the filling.

2. Prepare the Filling:

   • Rinse the raisins under running water and place them in a small bowl. Soak them in warm water for about 10 minutes to soften.
   • Wash the Swiss chard thoroughly, trim the stems, and roughly chop the leaves.
   • Heat a small amount of olive oil in a pan and sauté the chard over low heat until it wilts. Set aside to cool.
   • Once the chard has cooled, place it in a mixing bowl and add the breadcrumbs, the crumbled amaretti biscuits, and grated lemon zest.
   • Finely chop the parsley and add it to the mixture along with the soaked raisins (make sure to drain them well before adding). Season the mixture with salt and stir to combine until everything is evenly distributed.

3. Roll and Shape the Casoncelli:

   • Roll the rested pasta dough into thin sheets, about 1mm thick. You can use a pasta machine or a rolling pin for this step.
   • Lay the pasta sheets out on a flat surface. Using a piping bag, evenly distribute small spoonfuls of the filling along the pasta, ensuring there is enough space between each portion.
   • Fold the top half of the pasta sheet over the filling, covering the nubs of filling and creating a long strip.
   • Using a round cutter (about 6cm in diameter), cut out the ravioli shapes. Press the edges gently to seal, making sure the filling is securely enclosed. To achieve the characteristic half-moon shape of casoncelli, gently pinch the edges together, pressing lightly to form a seal.
   • For an extra decorative touch, use your fingers to slightly crimp the edges.

4. Cook the Casoncelli:

   • Bring a large pot of salted water to a boil.
   • Carefully drop the casoncelli into the water, cooking them in batches if necessary. They will cook in about 5-6 minutes or until they float to the surface.
   • Use a slotted spoon to remove the casoncelli from the water and transfer them to a plate.

5. Serve the Casoncelli:

   • Casoncelli is traditionally served with a variety of sauces, such as brown butter with sage or a simple tomato sauce. You can choose your preferred topping and gently toss the pasta to coat it before serving.
   • Enjoy this delicious, homemade Italian delicacy, bursting with the flavors of sweet raisins, rich pork and veal, and the delightful crunch of amaretti biscuits!

Casoncelli makes a perfect dish for special occasions or family gatherings, offering a delicious balance of savory and sweet in every bite. It’s a true celebration of Italian culinary traditions, passed down from generation to generation.