Fiocchi Recipe
Cheese and pear filled purses, gorgonzola, toasted walnuts
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 Dough
Filling
Toppings
Method
Pasta Dough Preparation
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
Mix the Filling
In a mixing bowl, combine the ricotta cheese, gorgonzola cheese, diced pears, and nutmeg. Mix well until all ingredients are thoroughly combined. Set aside.
Pasta Assembly
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface to about 1/16 inch thick.
Cut and Fill the Pasta
Using a round cutter or a glass, cut out circles of dough. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and press to seal.
Cooking and Serving
Cook the Fiocchi
Bring a large pot of salted water to a boil. Gently add the fiocchi and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.