Casonsei Bresciani, the light version with vegetables
Casonsei (casoncelli) are ravioli typical of Brescia and Bergamo. The main difference between the recipes from these two Lombard cities is that the traditional Brescian filling uses mostly cured meats, while the Bergamo one uses meat.
Ingredients · Servings 6 people
- 250 g 00 flour
- 2 eggs
- extra virgin olive oil
- sale
- 350 g of sausage
- 200 g beetroot
- 100 g potatoes
- garlic
- butter
- salvia
- Grana Padano PDO
- extra virgin olive oil
- sale
- baby
Method · 2 ore più 30 minuti di riposo
- Combine the flour and eggs in a bowl with a pinch of salt and 1 teaspoon of oil and knead for about 5-7 minutes until the dough becomes soft and smooth. Let it rest for 5-10 minutes, then knead for another 2-3 minutes. Wrap it in plastic wrap and let it rest for 30 minutes.
- Clean and wash the chard.
- Heat 1 clove of garlic in a pan with 1 tablespoon of oil, add the chard with a drop of water, cover with the lid and cook for 5-6 minutes over low heat, stirring every 2 minutes.
- Drain the chard and chop it coarsely.
- Boil the potatoes, peel them and mash them with a fork.
- Degrease the sausage: place it in a small saucepan with cold water; bring to a boil, then drain and rinse quickly in cold water after 1 minute.
- Remove the casing and chop it with a knife.
- Mix the sausage, chard, potatoes, 35 g of grated Parmesan, salt and pepper to obtain the filling.
- Roll out the pastry into strips 1 mm thick and 10-12 cm wide.
- Place 1 teaspoon (6-7 g) of filling every 7 cm, brush the edges with very little cold water, fold the strip of pasta over itself and close, pressing gently to remove the air.
- Cut out with a crescent-shaped pastry cutter, then fold the ravioli over themselves, sealing the pasta at the two ends of the crescent and then gently press them in the center, giving them their typical shape.
- Cook the casonsei in plenty of boiling salted water.
- Melt a generous amount of butter in a small saucepan with sage leaves to taste. Drain the ravioli, toss with the butter, and serve with grated Parmesan cheese.
Casoncelli alla bresciana, the version with sausage and chard
In our recipe, we followed the Brescia tradition with a cured meat filling, but we created a lighter version of this dish, using previously defatted sausage for the filling and adding vegetables, specifically chard, to the filling.
