Casoncelli are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.
The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style alla bergamasca are typically stuffed with a mixture of bread crumbs
, ground beef
, salami or sausage. Variants of filling include spinach
, amaretto biscuits, pear
, and garlic
; while the casoncelli alla bresciana are stuffed with a mixture of bread crumbs, parmesan, garlic, parsley
and broth. They are typically served with burro e salvia: melted butter flavored with sage leaves.