Saffron Sacchettoni Purses Recipe
sacchettoni pasta purses, mushrooms, tomato, saffron cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Filling
Saffron Cream Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and crack in the eggs. Gradually mix the flour into the eggs with a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Saffron Cream Sauce Preparation
- 4
Prepare the Sauce
In a small saucepan over low heat, combine heavy cream and saffron threads. Allow it to simmer gently for about 10 minutes, stirring occasionally. Remove from heat and stir in grated Parmesan cheese. Season with salt to taste.
Assembly and Cooking
- 5
Roll Out the Pasta
After the dough has rested, divide it into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin.
- 6
Form the Sacchettoni
Cut the rolled pasta into squares (about 4x4 inches). Place a teaspoon of the mushroom filling in the center of each square. Fold the corners of the square together to form a purse and pinch to seal. Ensure there are no air pockets.
- 7
Cook the Sacchettoni
Bring a large pot of salted water to a boil. Gently add the sacchettoni and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 8
Serve
Plate the cooked sacchettoni and drizzle with saffron cream sauce. Garnish with extra parsley and grated Parmesan if desired.