Sacchetti Tartufo Recipe
Pocket flower pasta stuffed with truffle cheese served with a creamy mushroom white sauce
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Ingredients
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Pasta Dough
Filling
Creamy Mushroom White 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 crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a mixing bowl, combine the truffle cheese, ricotta cheese, black truffle oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Assembly
- 4
Roll Out Pasta
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin, dusting with flour as necessary to prevent sticking.
- 5
Cut and Fill
Cut the pasta sheets into squares (about 3 inches). Place a small spoonful of the filling in the center of each square. Fold the pasta over to create a triangle and press the edges to seal. Optionally, crimp the edges with a fork for a decorative touch.
Creamy Mushroom White Sauce
- 6
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until translucent, about 2-3 minutes.
- 7
- 8
Make the Sauce
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Cook until the sauce thickens slightly, about 3-5 minutes. Stir in the chopped parsley before serving.
Cooking and Serving
- 9
Cook the Sacchetti
Bring a large pot of salted water to a boil. Add the sacchetti and cook for 3-4 minutes until they float to the surface and are al dente.
- 10
Serve
Drain the sacchetti and transfer to a serving plate. Spoon the creamy mushroom sauce over the top and garnish with additional parsley if desired. Serve immediately.
