Mushroom Sacchetti Recipe
Small squares or circles of freshly-made pasta filled with a flavorful blend of fresh mushrooms and tossed in a rich truffle-mushroom cream sauce.
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Ingredients
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Pasta Dough
Filling
Truffle-Mushroom Cream Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface 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 skillet over medium heat, melt a tablespoon of butter. Add the minced garlic and sauté for 1 minute. Add the chopped mushrooms and cook until softened, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool. Once cooled, mix in the Parmesan cheese and parsley.
Assembly
- 3
Fill the Pasta
Roll out the pasta dough into thin sheets. Cut into 2-inch squares or circles. Place a small teaspoon of the mushroom filling in the center of each piece. Fold and seal the edges by pressing them together, ensuring no air is trapped inside.
Sauce Preparation
- 4
Make the Sauce
In the same skillet, melt the remaining butter over medium heat. Add heavy cream, mushroom broth, and truffle oil. Bring to a simmer and cook for about 5 minutes until slightly thickened. Season with salt and pepper to taste.
Cooking the Pasta
- 5
Cook the Sacchetti
Bring a large pot of salted water to a boil. Gently add the sacchetti and cook for 3-4 minutes, or until they float to the top. Drain and toss with the truffle-mushroom cream sauce before serving.