Fiochetti Pear Recipe
Pocket flower pasta stuffed with pear, mascarpone & gorgonzola served in our classic vodka sauce
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Ingredients
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Pasta Dough
Filling
Vodka Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until combined.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 3
Prepare the Filling
Peel and core the pear, then chop it into small pieces. In a mixing bowl, combine the pear, mascarpone cheese, gorgonzola cheese, honey, and nutmeg. Mix until well combined and set aside.
Form the Fiochetti
- 4
Roll Out the Dough
After the dough has rested, roll it out on a floured surface until very thin (about 1/8 inch thick). Cut into squares of about 3 inches.
- 5
Stuff the Pasta
Place a teaspoon of the pear filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal. Then bring the two corners of the triangle together to form a pocket and pinch to seal.
Vodka Sauce
- 6
Cook the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add crushed tomatoes and vodka, bring to a simmer, and cook for about 10 minutes.
- 7
Finish the Sauce
Stir in heavy cream, Parmesan cheese, salt, and black pepper. Cook for an additional 5 minutes until the sauce thickens slightly. Stir in chopped basil just before serving.
Cooking the Fiochetti
- 8
Boil the Fiochetti
Bring a large pot of salted water to a boil. Carefully add the fiochetti and cook for about 3-4 minutes or until they float to the surface and are tender.
- 9
Combine and Serve
Drain the fiochetti and add them to the skillet with the vodka sauce. Toss gently to coat. Serve immediately, garnished with extra basil and grated Parmesan cheese.
