Jun 09 2026
Restaurants›Pesto's Italian Kitchen & Wine Bar›Wild Mushroom Sacchetti Recipe

Wild Mushroom Sacchetti Recipe

Inspired by Pesto's Italian Kitchen & Wine Bar
Time1h 30m
Serves4

Pesto Cream Sauce | Coarse Parmigiana

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Ingredients

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Pasta

Filling

Pesto Cream Sauce

Garnish

Method

Pasta Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Use a fork to gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. 2

    Roll Out the Dough

    After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16-inch thickness). Cut into squares or circles (about 3-inch diameter) for sacchetti.

Filling Preparation

  1. 3

    Prepare the Mushroom Filling

    In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant. Add the wild mushrooms and cook until they are tender and any moisture has evaporated (about 5-7 minutes). Season with salt and pepper. Remove from heat and let cool slightly.

  2. 4

    Mix the Filling

    In a bowl, combine the sautéed mushrooms, ricotta cheese, grated Parmesan, and chopped thyme. Mix well to combine and adjust seasoning with additional salt and black pepper if needed.

Assembly

  1. 5

    Fill and Shape the Sacchetti

    Place a small spoonful of the mushroom filling in the center of each pasta square. Moisten the edges with water, fold the pasta over to create a triangle (or a pouch), and press the edges to seal well. Repeat until all the filling is used.

Cooking and Sauce Preparation

  1. 6

    Cook the Sacchetti

    Bring a large pot of salted water to a boil. Cook the sacchetti in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

  2. 7

    Prepare the Pesto Cream Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the pesto and heavy cream, bring to a simmer and cook for 5 minutes. Season with salt and black pepper to taste.

Serving

  1. 8

    Plate the Dish

    Toss the cooked sacchetti gently with the pesto cream sauce. Serve immediately, garnishing with coarse Parmigiana and fresh basil leaves.

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