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Casonei

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Casonei are rustic, hand-cut pasta parcels originating from the Campania region, traditionally filled with a hearty mixture of mashed potatoes, leftover meat, and cheese. The dough is made from scratch using just flour and eggs, resulting in a tender yet sturdy wrapper that holds up well during boiling. The filling is rich and comforting, blending the earthiness of potatoes with the savory depth of Parmigiano and sausage. These pasta pockets are typically simmered in a simple veal stock or butter sauce, making them an ideal way to use leftovers. Perfect for a cozy family dinner, this dish offers a satisfying texture and warm, home-style flavor that feels both elegant and comforting.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 919.4
Description
Casonei are rustic, hand-cut pasta parcels originating from the Campania region, traditionally filled with a hearty mixture of mashed potatoes, leftover meat, and cheese. The dough is made from scratch using just flour and eggs, resulting in a tender yet sturdy wrapper that holds up well during boiling. The filling is rich and comforting, blending the earthiness of potatoes with the savory depth of Parmigiano and sausage. These pasta pockets are typically simmered in a simple veal stock or butter sauce, making them an ideal way to use leftovers. Perfect for a cozy family dinner, this dish offers a satisfying texture and warm, home-style flavor that feels both elegant and comforting.
Ingredients
  • 4 Extra Large eggs
  • 3 1/2 cup Unbleached all purpose flour
Directions
  1. 1
    Make a mound of the flour on a clean work surface and create a well in the center.
  2. 2
    Crack the eggs into the well, add olive oil, and beat with a fork, gradually incorporating the flour from the inner rim.
  3. 3
    Continue mixing until a shaggy dough forms, then knead by hand for about 10 minutes until smooth and elastic.
  4. 4
    Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  5. 5
    Meanwhile, prepare the filling by mashing baked potatoes and mixing them with breadcrumbs, chopped meat, grated Parmigiano, milk, salt, pepper, and cinnamon.
  6. 6
    Roll out the rested dough using a pasta machine or rolling pin to a thin sheet.
  7. 7
    Cut the pasta sheet into 4-inch squares or rectangles.
  8. 8
    Place a spoonful of the potato mixture in the center of each pasta square.
  9. 9
    Fold the pasta over the filling to create triangles or rectangles, pressing the edges firmly to seal.
  10. 10
    Bring a large pot of salted water to a boil and gently drop the stuffed pasta into the water.
  11. 11
    Boil for 8-10 minutes until the pasta is tender and floats to the surface.
  12. 12
    Drain the casonei and serve immediately with a butter sauce or veal stock.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 919.4kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 3.7g19%
Cholesterol 373.0mg125%
Sodium 128.2mg6%
Total Carbohydrate 160.7g54%
Dietary Fiber 5.7g23%
Sugars 1.7g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, pasta, casonei, stuffed, potato, filling, homemade, dough, sausage, parmesan, comfort food, leftovers, boiled, traditional, handmade, dinner, carbs, meat, cheese, rustic
Read it online: https://www.chefs-mate.com/recipe/casonei/