Pastificio Gaetarelli

Casoncelli alla Bresciana

Recipe for fresh stuffed pasta "Casoncelli alla Bresciana" by Pastificio Gaetarelli

Casoncelli alla Bresciana
15 minutes

4 persons

500 g “Casoncelli alla Bresciana,” 175 g butter, 100 g “pancetta” (bacon) or lard, 2 sage leaves, salt, and grated cheese (as needed)

“Casoncelli” is a typical traditional dish from Brescia and Bergamo: they are stuffed ravioli with a distinct flavour, which comes from the aged cheese used in the stuffing. It is for this reason that the “casoncelli” pasta doesn’t need rich sauces to enhance the ravioli stuffing.
Boil the casoncelli in abundant salted water. In the meantime, melt some butter with the sage leaves and the cubed pancetta or lard.
Once the pasta is ready, transfer them to the pan and give it a little toss so the butter mixture can coat the casoncelli.
Serve with sprinkled grated cheese, as needed.

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Tortelli al Tremosine Tortellini Valeggio Tortelli di zucca Bigoli all'uovo Maccheroncini all'uovo
Pappardelle all'uovo Pasta sfoglia lasagne Tagliatelle all'uovo Tagliolini all'uovo Casoncelli alla Bresciana
Tortelli al Salmì di Cervo Tortelli al Trentingrana Ravioli al pecorino e basilico Ravioli al salmone e mascarpone Casoncelli con salsiccia e rosmarino
Tortelloni ai cuori di carciofi Tortelloni al brasato al barolo


The gourmet love the products by Pastificio Gaetarelli: you will therefore find our pasta in the most exclusive restaurants, food stores, etc.

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Here are some recipes to give you hints and ideas to make the most of Pastificio Gaetarelli’s excellent fresh pasta.

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Gaetarelli products enrich the tables of the best restaurants of Northern Italy

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Gaetarelli products can be found in the refrigerator section of the best retail stores

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To buy Gaetarelli’s fresh stuffed pasta directly

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