Sacchetti Di Pera E Gorgonzola Ai Porcini Recipe
Pasta filled with sweet Gorgonzola and Pear, Porcini mushrooms Creamy Parmesan cheese sauce.
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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Filling
In a bowl, mash the Gorgonzola cheese and mix it with the peeled, diced pear until well combined. Set aside.
- 2
Rehydrate Porcini Mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop them finely.
- 3
Make the Sauce
In a saucepan, melt the butter over medium heat. Add the chopped porcini mushrooms and sauté for 3-4 minutes. Pour in the cream, add grated Parmesan cheese, and stir until melted and smooth. Season with salt and black pepper to taste.
- 4
Prepare the Pasta
Roll out the pasta dough thinly and cut it into squares. Place a small spoonful of the Gorgonzola and pear filling in the center of each square. Fold the pasta over to form a triangle and press the edges to seal.
- 5
Cook the Pasta
Bring a large pot of salted water to a boil. Carefully add the filled pasta and cook for about 3-4 minutes or until they float to the surface.
- 6
Serve
Drain the pasta and place it on plates. Drizzle with the creamy porcini sauce and sprinkle with chopped parsley before serving.
