Wild Mushroom Sacchetti Recipe

Preparation

1. 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. 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. 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. 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. 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. 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. 7

   Serve

   Place the cooked sacchetti on plates, drizzle with the sage butter sauce, and serve immediately.