Casoncelli alla Bresciana - Chef Recipe by Nicola Romano

Casoncelli alla Bresciana - Chef Recipe by Nicola Romano


Pasta dough:

80g 00 flour
2 whole eggs
4 egg yolks
Pinch salt


Ground nutmeg to taste
Salt to taste
5g chopped sage
2 garlic cloves, crushed
150g breadcrumbs
100g Grana Padano
100mL vegetable stock
100g butter


60g Grana Padano
60g butter
6g sage leaves



Mix ingredients together to form dough.

It is good to prepare the pasta dough a few hours beforehand to give it enough time to rest, so that it is no longer elastic and has developed a more extendible structure.

This will make it easier to roll out later and the pasta will hold its shape and consistency better for a more pleasing bite.


Brown butter and crushed garlic in a pan, add chopped parsley, sage, breadcrumbs, grated Grana Padano, salt, pepper and nutmeg.

Stir in the stock to obtain a soft, thick mixture.

Roll out the pasta dough thinly and cut into 6cm x 6cm squares. Stuff with the filling and pinch each ravioli closed with your fingers.

Tip: it is best to use ordinary Italian-style bread for the crumbs, without a particularly thick or browned crust. The bread is the base of the filling and its neutral flavour is fundamental for enhancing the other flavours in this recipe.


In a separate pan, melt the butter before stirring in sage and letting the flavour infuse over a low heat until lightly browned.

It is essential you don’t burn the butter. Apart from being better for your health, it retains characteristic flavours – for a more intense flavour use clarified butter, which is more aromatic and has a rich straw.

Cook pasta in boiling, salted water. When cooked, drain well and top with hot butter sauce and grated Grana Padano. Garnish with crispy sage leaves if desired.

Recipe provided by Oster