Casoncelli Alla Bresciana Con Burro E Salvia (brescia Casoncelli With Sage Butter)

Instructions

1. Prepare the pasta dough by mixing the flour, eggs, water, olive oil, and salt. Knead until smooth, then let it rest.
2. Make the filling by combining ground pork, Parmesan cheese, bread crumbs, egg, parsley, nutmeg, salt, and pepper.
3. Roll out the pasta dough and place small spoonfuls of the filling on one half of the dough.
4. Fold the other half of the dough over the filling, press to seal, and cut into individual casoncelli.
5. Cook the casoncelli in boiling salted water until they float to the surface, then drain.
6. Meanwhile, prepare the sage butter sauce by melting butter in a pan, adding sage leaves, and cooking until the butter turns golden and the sage leaves are crispy.
7. Toss the cooked casoncelli in the sage butter sauce and serve with grated Parmesan cheese.