Sacchetti Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt.

Add Wet Ingredients

Make a well in the center and crack the eggs into it. Add olive oil.

Form the Dough

Using a fork, gradually mix the flour into the eggs until a dough forms.

Knead the Dough

Knead the dough on a floured surface for about 10 minutes until smooth.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Mix Cheese Filling

In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, basil, salt, and pepper.

Set Aside Filling

Stir until well combined and set aside.

Roll Dough

Roll out the pasta dough thinly on a floured surface.

Cut Squares

Cut the dough into squares (about 3 inches each).

Fill Squares

Place a small amount of cheese filling (about 1 tablespoon) in the center of each square.

Shape Sacchetti

Fold the dough over to create a triangle and press the edges to seal.

Cook Sacchetti

Bring a large pot of salted water to a boil. Cook the sacchetti for 4-5 minutes until they float to the top.

Prepare Sauce

In a skillet, melt the butter over medium heat and sauté the shallots until translucent.

Add Brandy

Add the brandy to the skillet and let it simmer for 2-3 minutes until reduced slightly.

Finish Sauce

Stir in the heavy cream and salt, cooking for an additional 3-4 minutes until the sauce thickens.

Combine with Sauce

Drain the cooked sacchetti and add them to the skillet, tossing to coat in the sauce.

Serve

Serve hot, garnished with fresh parsley.