I'm calling these casoncelli. You can call them whatever you like
A recipe for casoncelli di zucca, brown butter, sage and mosto cotto
Today’s recipe is pretty dreamy, if I may be so bold to say so myself.
A roast pumpkin filled pasta paired with a classic brown butter and sage sauce… but with the lil twist of mosto cotto in addition.
Read on for the usual fun stuff - aka my ramblings about this dish, a step by step guide for making these straight up stunnin’ casoncelli, my wine suggestion and Sunday playlist.
Enjoy!
no.27
Casoncelli di zucca with brown butter, sage and mosto cotto
OK OK - this recipe title is a bit of a mouthful - so let’s break it down.
Casoncelli di zucca - we’re roasting pumpkin and garlic and blending with ricotta to create a beautiful filling for this stuffed pasta.
Brown butter and sage from my lil giardino, a classic pairing and a go-to choice for a reason - because it’s simply heavenly.
And finally, mosto cotto. This is probably one you’ve not heard of before.
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