Sacchetti Di Pera E Gorgonzola Ai Porcini Recipe
Recipe information
Make Sacchetti Di Pera E Gorgonzola Ai Porcini in just 1h . Pasta filled with sweet Gorgonzola and Pear, Porcini mushrooms Creamy Parmesan cheese sauce.
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Ingredients
Filling and Sauce
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.
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