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,
egg,
parmesan, ground
beef, salami or sausage. Variants of filling include
spinach,
raisins, amaretto biscuits,
pear, and
garlic; while the casoncelli alla bresciana are stuffed with a mixture of bread crumbs, parmesan, garlic,
parsley,
nutmeg and broth. They are typically served with burro e salvia: melted butter flavored with sage leaves.
