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| Alternative names | Casonsèi |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Lombardy |
Casoncelli (Italian: [kazonˈtʃɛlli]; Lombard: casonsèi, Lombard: [kazonˈsɛj], in Eastern Lombard) are a type 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 (1.6 in) 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 breadcrumbs, eggs, Parmesan cheese, 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 breadcrumbs, Parmesan, garlic, parsley, nutmeg and broth. They are typically served with burro e salvia: melted butter flavored with sage leaves.
