Fagottini Alla Pera Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and create a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep pieces covered. Using a pasta machine or rolling pin, roll each piece to thin sheets (about setting 6–7 on a pasta machine, or roughly 1–1.5 mm). Dust sheets with semolina to prevent sticking.

Roast the pears

Preheat oven to 400°F (200°C). Toss the diced pears with 1 tablespoon brown sugar and 1 tablespoon unsalted butter in an ovenproof dish. Roast for 12–15 minutes until pears are tender and edges caramelize. During last 3 minutes add 2 tablespoons white wine (or pear juice) and return to oven to concentrate flavor. Remove and cool to room temperature.

Prepare filling mixture

In a bowl, crumble the gorgonzola and combine with ricotta, grated Parmesan, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Fold in the cooled roasted pears (reserve any juices) gently so the pear pieces remain intact. Taste and adjust salt/pepper. If mixture is too loose, chill 10 minutes to firm slightly.

Cut pasta sheets into 3.5–4 inch (9–10 cm) squares. Lightly dust squares with flour. Place about 1 teaspoon (or heaping 1/2 tablespoon) of filling in the center of each square. Moisten edges with a little water using your finger.

Gather the four corners of the square up and pinch together over the filling to form a purse (fagottino). Twist slightly to seal. Place finished fagottini on a semolina-dusted tray. Repeat until all filling is used. This recipe makes approximately 20–24 fagottini depending on size.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Cook fagottini in batches for 3–4 minutes or until al dente — they will float and the pasta should be tender but still hold shape. Reserve 1/2 cup of pasta cooking water before draining.

While pasta cooks, melt 3 tablespoons unsalted butter in a wide skillet over medium heat. Add the sage leaves and cook until the butter foams and the sage becomes crisp, about 2–3 minutes. Remove and set a few sage leaves aside for garnish.

Add the drained fagottini to the buttered skillet and gently toss to coat. If needed, add 2–3 tablespoons reserved pasta water to loosen and create a silky sauce. Stir in 1 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, and the reserved pear roasting juices (if any) to deepen flavor. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper to taste.

Finish by folding in the chopped toasted walnuts for texture. Plate the fagottini, spooning any remaining butter-sage sauce over the top, and garnish with the reserved crisp sage leaves and a light shaving of Parmesan if desired.