Fiocchi Cheese And Pears Recipe

Make the Pasta Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, diced pears, black pepper, and nutmeg. Mix until well combined. Set aside.

Fill the Pasta

Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Cut into squares (about 3x3 inches). Place a teaspoon of the filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Then, fold the two corners of the triangle to meet at the top, forming a pouch. Repeat with remaining dough and filling.

Cook the Pouches

Bring a large pot of salted water to a boil. Gently add the prepared fiocchi and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.

Make the Brown Butter Sage Sauce

In a large skillet, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Add the fresh sage leaves and cook for another 1-2 minutes until crispy. Season with salt and black pepper to taste.

Toss and Serve

Gently add the cooked fiocchi to the skillet with the brown butter sage sauce. Toss to coat evenly. Serve immediately, garnished with additional Parmesan cheese if desired.