Recipe information
Indulge in our Wild Mushroom Sacchetti, delicate pasta pockets filled with a savory blend of earthy wild mushrooms and ricotta cheese, kissed with fragrant herbs. Each bite delivers a burst of umami, perfectly complemented by a rich truffle cream sauce that envelops the dish in luxurious flavor. Finished with a sprinkle of parmesan and a hint of fresh parsley, this culinary delight is a must-try for any pasta lover.
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Pasta Dough
Preparation
1. Make the Pasta Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix with a fork until the dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2. Prepare the Filling
In a skillet, melt a tablespoon of butter over medium heat. Add the shallots and garlic, sauté until translucent. Add the wild mushrooms and thyme, cook until the mushrooms are softened, about 5-7 minutes. Stir in ricotta, parmesan, salt, and pepper. Remove from heat and let cool.
3. Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin. Cut into squares or circles, about 3 inches in diameter.
4. Fill the Sacchetti
Place a teaspoon of filling in the center of each dough square. Fold over to create a triangle and seal the edges, ensuring no air is trapped inside. Optionally, shape into a pouch by folding the corners together.
5. Cook the Sacchetti
Bring a large pot of salted water to a boil. Cook the sacchetti in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
6. Make the Butter Sauce
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is slightly browned and the sage is crispy. Season with salt and pepper.
7. Serve
Place the cooked sacchetti on plates, drizzle with the sage butter sauce, and serve immediately.