Fagottini Sinatra Recipe
Purse filled with Gorgonzola and mascarpone sauce tossed in pasta with asparagus and toasted almonds.
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Ingredients
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Pasta
Filling
Sauce
Vegetables & Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the all-purpose flour and salt. Make a well in the center, add the eggs, and gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the Gorgonzola cheese, mascarpone cheese, chopped parsley, and black pepper. Mix well until smooth and set aside.
Pasta Assembly
- 3
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece of dough thinly on a floured surface. Cut into circles using a round cutter or glass.
- 4
Fill the Pasta
Place a small spoonful of the cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Repeat with remaining dough and filling.
Cooking the Pasta
- 5
Boil the Pasta
Bring a large pot of salted water to a boil. Carefully add the fagottini to the boiling water and cook for 3-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 6
Make the Gorgonzola Cream Sauce
In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. Stir in the Gorgonzola cheese and season with salt to taste. Cook until the cheese has melted and the sauce is smooth.
Vegetable Preparation
- 7
Prepare the Asparagus
In a separate pot, blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and run under cold water to stop the cooking process.
Final Assembly
- 8
Combine and Serve
In a large skillet, combine the cooked fagottini, asparagus, and Gorgonzola cream sauce. Toss gently until well coated. Serve hot, garnished with toasted almonds.