The online resource on slow and experiential tourism
Join our community

Recipe: the Casoncelli di Bienno

Friday 01 may 2020

A large crescent-shaped ravioli, originally from Bergamo, dating back to 1366, and spread throughout northern Italy

Recipe: the Casoncelli di Bienno

When we talk about Casoncelli we immediately think of the typical dish of Bergamo, whose version is the oldest in Italy dating back to 1366, and Brescia. In reality, there are numerous local variations of these crescent-shaped ravioli, which, although slightly different from each other, retain some basic characteristics. In Val Camonica, for example, the typical casoncello provides a filling made with boiled or roasted meat, sausage, bread, grated cheese, eggs, salt and parsley then served with melted butter, sage and abundant grated cheese.
Let's see how they prepare.


For 4 people
For pasta
500 g 00 flour
4 eggs
1 yolk
Salt to taste
water to taste
For the stuffing
300 g of minced meat
50 g of parmesan
50 g of breadcrumbs
1 egg
Salt to taste
Pepper as needed
Parsley to taste
vegetable broth


First, fry the finely chopped onion with a drizzle of extra virgin olive oil for a couple of minutes, add the meat making it brown well on all milks. Let's blend it with the wine and, when the alcohol has evaporated, add a glass of vegetable broth. We adjust everything with salt and pepper to taste and continue cooking with a lid on a low heat for a couple of hours. Once the meat is ready, let it cool and then pass everything in the mixer. With the mixer on we add the egg, the parmesan, the parsley and the breadcrumbs. If the filling is too dry, add a drizzle of oil and adjust it with salt and pepper only if necessary. Let's now dedicate ourselves to the preparation of the pasta. We knead the flour with the eggs, the salt and the water just enough to obtain a smooth and homogeneous dough. With the help of the pasta machine, we obtain thin sheets. With the filling we make balls and lay them on the sheet. Let's fold it on itself and seal it well all around the filling. We cut the pasta into a crescent using a cookie cutter and fold the sealed part down so that the casoncello is placed vertically, gently squeezing the filling. Once ready, let them dry on a floured surface until we bring the water to a boil. Cook them for about 10 minutes and in the meantime we melt the butter in a pan by adding the sage leaves. We season the casoncelli with melted butter, sage and an abundant amount of grated Parmesan.

Enjoy your meal!

Don't miss anything from the world of e-borghi

Like us on our Facebook page and click on “Follow”
See great photos on our Instragram profile
Subscribe to our exclusive Youtube channel
Follow our tweets on Twitter
what else do you want
to discover?
e-borghi 2019-2024 All rights reserved • 3S Comunicazione - P. IVA 08058230965
Via Achille Grandi 46, 20017, Rho (Milano) | 02 92893360