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Meat, Italy

Casoncelli with brown butter, sage, and pancetta

Casoncelli with brown butter, sage, and pancetta are Italian meat filled ravioli, coated in brown butter, crispy sage, and golden pancetta. This dish serves 4 and takes 30 minutes to make, at an easy skill level, for €3.80 per serving. The key to success is letting the butter brown until it smells like hazelnuts, without burning it.

Tonight we're heading to Bergamo, with hearty stuffed casoncelli draped in brown butter, crispy sage, and golden pancetta.

Casoncelli with brown butter, sage, and pancetta
Total time
30 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Casoncelli are pinched, candy shaped ravioli filled with meat, originally from the Bergamo region of Italy. Their pasta stays thin and tender, and the filling gives each bite a soft, savory center. The real character of this dish comes from the sauce, a simple melted butter that turns golden and nutty as it cooks with sage leaves.

Crispy pancetta adds crunch and a salty edge that balances the richness of the butter and parmesan. It's a comforting dish for a weeknight in fall or winter, simple enough for kids who love pasta, and polished enough to serve guests without spending hours in the kitchen.

The ingredients

4 people

Dairy

  • Fresh meat filled ravioli 500 g
  • Butter 60 g
  • Grated parmesan 60 g

Butcher

  • Diced pancetta 150 g

Fruits and vegetables

  • Sage leaves 12

Pantry

  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Bring a large pot of water to a boil and salt it generously.

    The water should taste like the sea, it's the only seasoning the ravioli get.

  2. Cook the pancetta in a large dry skillet until golden and crisp, then drain it on paper towels. 6 min

    Start with a cold pan over medium heat, the fat renders slowly and the pancetta stays tender.

  3. In the same skillet, melt the butter with the sage until it foams and turns nutty brown. 3 min

    Watch it closely, one extra minute turns brown butter into burnt butter.

  4. Drop the casoncelli into the simmering water and drain them as soon as they float, saving a cup of the cooking water. 4 min

    Never let the water boil hard, the ravioli will burst. A gentle simmer is enough.

  5. Toss the casoncelli into the skillet of butter with a splash of pasta water, scatter with pancetta and parmesan, add pepper, and serve.

    A ladle of pasta water binds the butter into a glossy coating instead of a greasy puddle.

Our tips to get it right

  • Use a wide skillet so the pancetta browns evenly instead of steaming in a crowded pan.
  • Always save a cup of pasta water before draining the ravioli, it helps loosen the sauce if it looks too dry.
  • Serve right away on warm plates, brown butter sets quickly and loses its shine as it cools.

The variations

  • Swap the pancetta for smoked bacon bits for a bolder flavor.
  • For a vegetarian version, use ricotta and spinach ravioli, skip the pancetta, and add crushed walnuts for crunch.
  • For kids, chop the sage very finely or leave it out, and offer extra parmesan at the table.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Roasted seasonal vegetables

Storage

Casoncelli keep for 2 days in the fridge in a sealed container. They don't freeze well once cooked and sauced, since the butter tends to separate. Reheat gently in a skillet with a splash of water to bring back the sauce's shine.

Questions about this dish

Can I use dried ravioli instead of fresh?

Yes, but the cooking time will be longer, check the package for guidance. Fresh ravioli stay softer and closer to the texture of real casoncelli.

How do I know when the butter is browned and not burnt?

Brown butter turns an amber color and smells warm and nutty. Pull the pan off the heat as soon as it darkens further or smells scorched.

Can I cook the pancetta and butter ahead of time?

You can crisp the pancetta a few hours ahead and reheat it quickly before serving. Brown butter is best made right before eating so it keeps its aroma.

What can I use instead of parmesan?

Grated pecorino works well and adds a sharper, saltier note. Avoid soft cheeses, which don't pair well with brown butter.

How long does it take to make casoncelli with brown butter, sage, and pancetta?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in casoncelli with brown butter, sage, and pancetta?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does casoncelli with brown butter, sage, and pancetta cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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