Casoncelli alla Bergamasca

Why You’ll Love This Recipe

I love this recipe because it’s an authentic Italian dish made with simple ingredients but full of flavor and tradition. The handmade pasta, tender filling, and buttery sauce come together beautifully. The process of shaping each casoncello is relaxing and rewarding, and the final result tastes like something you’d enjoy in a family-run trattoria in the heart of Lombardy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
400 grams (3.2 cups) all-purpose flour
100 grams (0.52 cups) durum wheat semolina
2 eggs

Filling
125 g (1.16 cups) bread crumbs
1 egg
70 g (0.7 cups) grated Grana Padano or Parmigiano Reggiano
250 g (1.11 cups) minced beef
1 clove garlic
1 sprig parsley
salt to taste
pepper to taste

Sauce
50 g (3.57 tbsp) butter
2 tablespoons grated Grana Padano or Parmigiano Reggiano
2 sage leaves

Directions

For the Pasta Dough

1. I arrange the flour on a pastry board, form a well in the center, and add the eggs, a pinch of salt, and just enough water to help form a dough.

2. I knead the dough thoroughly for about 10 minutes until it becomes compact and smooth.

3. I wrap the dough in plastic wrap and let it rest for about 30 minutes to relax the gluten.

For the Filling

1. I finely mince the garlic and parsley. In a pan, I heat a drizzle of olive oil and gently brown the garlic before adding the minced meat. I cook it slowly until done.

2. I transfer the meat to a bowl, then add the breadcrumbs, egg, grated cheese, parsley, salt, and pepper. I mix until well combined to form a flavorful filling.

Making the Casoncelli

1. I roll out the rested dough into a thin sheet using a pasta machine, starting from the widest setting and moving gradually thinner until the dough is delicate but not transparent.

2. Using a pastry cutter or glass, I cut out circles about 7 cm (3 inches) wide.

3. I place a small scoop of filling in the center of each circle, fold it over, and pinch the edges tightly to seal, shaping the casoncelli with my fingers.

Cooking

1. I bring a large pot of salted water to a boil.

2. In a separate pan, I melt the butter with the sage leaves and cook gently until fragrant.

3. I drop the casoncelli into the boiling water and cook for 3–4 minutes. When they float to the top, they’re ready.

4. I drain them carefully and transfer them to a large bowl. I pour over the melted sage butter and toss gently to coat.

5. I serve them hot with a sprinkle of grated Grana Padano on top.

Servings and Timing

This recipe serves 4 people. It takes about 40 minutes to prepare and 5 minutes to cook, with a total time of approximately 1 hour and 15 minutes.

Variations

I sometimes add a touch of nutmeg or crushed amaretto biscuits to the filling for a hint of sweetness, as some Lombard recipes suggest. For a richer sauce, I like to add a splash of cream to the butter or finish with a drizzle of extra-virgin olive oil. When I want to make it vegetarian, I fill the casoncelli with ricotta, spinach, and Parmesan instead of meat.

Storage/Reheating

I store uncooked casoncelli in the fridge for up to 24 hours or freeze them on a tray before transferring them to a freezer bag. To cook from frozen, I drop them straight into boiling salted water and add an extra minute or two to the cooking time. If I have leftovers, I reheat them gently in a pan with a bit of butter and a splash of water to keep them tender.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough a few hours in advance, wrap it tightly in plastic, and keep it at room temperature until ready to roll.

What’s the difference between casoncelli and ravioli?

Casoncelli are slightly larger and traditionally folded differently, with thicker dough and a heartier filling.

Can I use store-bought pasta sheets?

Yes, if I’m short on time, I use fresh lasagna sheets and cut them into circles. The texture will be a little different, but it still works well.

How do I prevent the pasta from sticking?

I dust the pasta with semolina while shaping to prevent it from sticking to the board or to other pieces.

Can I use Parmesan instead of Grana Padano?

Absolutely—Parmesan adds a slightly sharper flavor that works beautifully.

What kind of sauce goes best with casoncelli?

I love the traditional sage butter sauce, but it’s also delicious with brown butter or a light tomato sauce.

How do I know when the casoncelli are cooked?

They rise to the surface of the boiling water—usually after about 3–4 minutes.

Can I add vegetables to the filling?

Yes, I sometimes add finely chopped spinach or mushrooms for extra flavor.

Is it possible to make them without a pasta machine?

Yes, I roll the dough by hand using a rolling pin until thin, though it takes a bit more time and effort.

Can I freeze the sauce too?

The butter and sage sauce can be made fresh in minutes, but it also freezes well if I make extra.

Conclusion

I love how casoncelli alla bergamasca brings a piece of Lombardy’s culinary tradition right to my table. The combination of tender homemade pasta, flavorful filling, and buttery sage sauce is simply unforgettable. It’s a dish that feels luxurious yet grounded in Italian tradition—perfect for sharing with family and friends over a warm, comforting meal.