PORK CASONCELLI WITH LEMON AND SAGE CREAM

PORK CASONCELLI WITH LEMON AND SAGE CREAM

Casoncelli are a meat filled pasta from northern Italy (Lombardy). They are a unique shape from a tradition rich area known for its hearty cooking. You won't be disappointed with this sage cream sauce brightened with a bit of nutmeg and lemon. Enjoy!

INSTRUCTIONS

  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water

  2. In a separate pan large enough to contain the pasta and sauce, add the Lemon and Sage Cream. Warm the sauce and melt over medium-low heat.

  3. Drop Casoncelli in boiling water. Allow to cook for 2.5 minutes

  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  

  5. Transfer to pan with the Lemon and Sage Cream.

  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If this happens, add a splash or two of reserved pasta water to deglaze.

  7. Once the pasta appears glazed and well coated, serve and enjoy. 

ENHANCEMENT IDEAS

  • Parmesan, pecorino or any grated cheese you like  

  • Crispy bread crumbs

  • Kale, spinach or other leafy greens you like

INGREDIENTS

Pasta: 00 Pasta flour, egg, pork shoulder, ricotta, parmesan, salt, sage, black pepper, fennel, cinnamon, nutmeg, clove

Sauce: Cream, white wine, butter, lemon, sage, shallot, salt, black pepper, bay leaf

Fresh handmade ravioli pasta.

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