Sacchetti Recipe
Pouch shaped pasta, stuffed with a blend of assorted Italian cheeses. Tossed in a brandy cream sauce.
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Ingredients
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Pasta Dough
Cheese Filling
Brandy Cream Sauce
Method
Pasta Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
- 3
- 4
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth.
- 5
Rest the Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Cheese Filling Preparation
- 6
Mix Cheese Filling
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, basil, salt, and pepper.
- 7
Set Aside Filling
Stir until well combined and set aside.
Assembly and Cooking
- 8
Roll Dough
Roll out the pasta dough thinly on a floured surface.
- 9
Cut Squares
Cut the dough into squares (about 3 inches each).
- 10
Fill Squares
Place a small amount of cheese filling (about 1 tablespoon) in the center of each square.
- 11
Shape Sacchetti
Fold the dough over to create a triangle and press the edges to seal.
- 12
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.
- 13
- 14
Add Brandy
Add the brandy to the skillet and let it simmer for 2-3 minutes until reduced slightly.
- 15
Finish Sauce
Stir in the heavy cream and salt, cooking for an additional 3-4 minutes until the sauce thickens.
- 16
Combine with Sauce
Drain the cooked sacchetti and add them to the skillet, tossing to coat in the sauce.
- 17
Serve
Serve hot, garnished with fresh parsley.
