Recipes Entourage Naperville WILD MUSHROOM SACCHETTI

Wild Mushroom Sacchetti Recipe

inspired by

@entouragenaperville

Apr 28 2025

•

1h 30m

•

Serves 4

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Recipe information

Make Wild Mushroom Sacchetti in just 1h 30m. 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

2 cups 00 bread flour

3 large Eggs

1 tsp Celtic sea salt

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.

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