# Casoncelli

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

Traditional stuffed pasta from Lombardy, filled with veal, pork and Swiss chard, finished with amaretti and raisins.

Servings: 6 · Prep 30 min · Cook 30 min · Pasta

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Casoncelli](https://image.fridge.menu/adaptations/1vqnaaco/4aff070e43daf5d18d09bce3f37d801d2c574b687ddf82a7eba96db803f5a164.jpg)

## Ingredients

- 300 g [Plain flour](https://fridge.menu/en/i/flour)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 20 g [Parmesan](https://fridge.menu/en/i/parmesan)
- 150 g [Veal](https://fridge.menu/en/i/veal) — minced
- 150 g [Pork](https://fridge.menu/en/i/pork) — minced
- 40 g [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — dried
- 5 g [Parsley](https://fridge.menu/en/i/parsley)
- 150 g Swiss chard
- 20 g Amaretti biscuits
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 15 g [Raisins](https://fridge.menu/en/i/raisins)
- pinch [Salt](https://fridge.menu/en/i/salt) — to taste
- pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste

## Steps

1. Pour the flour onto a work surface, make a well, add the beaten eggs and start mixing by hand.
2. Knead the dough vigorously for at least 10 minutes, until it becomes elastic. Shape into a ball and wrap in cling film. (10 min)
3. Leave the dough to rest for at least 30 minutes so it becomes elastic. (30 min)
4. Soak the raisins in hot water for about 10 minutes. (10 min)
5. Rinse the Swiss chard, remove the tough part of the stem, and slice the leaves into thin strips.
6. Heat the olive oil in a frying pan and sauté the Swiss chard over low heat for 5–10 minutes. (7 min)
7. In a food processor, combine the veal, pork, Swiss chard, Parmesan, breadcrumbs and amaretti biscuits.
8. Add the raisins and parsley. Season with salt and pepper to taste, mix well and transfer the filling to a piping bag.
9. Roll out the dough to about 1 mm thick using a pasta machine. Cut the sheets into strips about 5–6 cm wide.
10. Pipe the filling onto the strips of dough, and brush water around the filling.
11. Fold the dough in half and press gently with your fingers around the mounds of filling.
12. Cut out half-moons with a 6 cm fluted cutter. Fold the ravioli in half, pressing in the centre.
13. Place the casoncelli on a tray, dust with flour and leave to rest for about 30 minutes. (30 min)
14. Cook the casoncelli in boiling water for 5–6 minutes. Drain and dress to taste. (6 min)

Published 2026-10-09

https://fridge.menu/en/r/casoncelli-1vqnaaco

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