Sacchetti Di Pasta Ai Porcini Recipe
Fresh Pasta filled with Pear, Ricotta and a touch of Gorgonzola cheese, sautéed with Porcini mushroom and cream sauce
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Ingredients
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Pasta Dough
Method
Instructions
- 1
Prepare the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Make the Filling
In a bowl, combine diced pear, ricotta cheese, and crumbled Gorgonzola. Mix well and set aside.
- 3
Roll Out the Dough
Divide the rested dough into two portions. Roll each portion out thinly using a pasta machine or rolling pin.
- 4
Fill the Pasta
Cut the rolled dough into squares (about 3x3 inches). Place a small spoonful of the filling in the center of each square. Fold the dough over to create a triangle, sealing the edges with water. Then, bring the two corners of the triangle together to form a 'sacchetto' (small bag).
- 5
Prepare the Sauce
Soak the dried porcini mushrooms in warm water for 20 minutes, then drain and chop. In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add the chopped mushrooms and cook for 5 minutes. Stir in the heavy cream and season with salt and pepper. Simmer for another 5 minutes.
- 6
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the sacchetti in the boiling water for about 3-4 minutes until they float to the top. Remove with a slotted spoon.
- 7
Combine and Serve
Gently toss the cooked sacchetti with the porcini mushroom cream sauce. Serve immediately, garnished with additional Gorgonzola if desired.
