Pear Fiocchi Recipe
ricotta, pear puree, apple cider, walnuts, parmigiano reggiano
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Ingredients
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Fiocchi Ingredients
Method
Cooking Directions
Prepare the Dough
In a large bowl, mix flour and salt. Make a well in the center, add eggs, and gradually combine to form a dough. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Make the Filling
In a mixing bowl, combine ricotta cheese, pear puree, and half of the grated Parmigiano Reggiano. Mix well until smooth. Set aside.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly on a floured surface to about 1/16-inch thickness.
Shape the Fiocchi
Cut the rolled dough into squares (about 3 inches). Place a teaspoon of the filling in the center of each square. Fold the square diagonally to form a triangle and seal the edges tightly. Repeat with remaining dough and filling.
Cook the Fiocchi
Bring a large pot of salted water to a boil. Add the fiocchi in batches and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Prepare the Sauce
In a saucepan, heat apple cider over medium heat until reduced by half. Add chopped walnuts and remaining Parmigiano Reggiano, stirring to combine.
Serve
Plate the fiocchi and drizzle with the apple cider sauce. Garnish with additional walnuts and Parmigiano Reggiano if desired.