Four Cheese Mushroom Sacchetti Recipe

Prepare the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually mix flour into the eggs using a fork until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Porcini Mushrooms

Soak the dried porcini mushrooms in hot water for 20 minutes, then drain and chop finely.

Mix the Filling

In a bowl, combine the chopped porcini mushrooms, ricotta, mozzarella, fontina, parmesan, salt, pepper, and olive oil. Mix well until fully combined.

Roll Out the Dough

Divide the rested dough into four pieces. Roll out each piece on a floured surface to about 1/16-inch thickness.

Cut and Fill

Cut the rolled dough into 2-inch squares. Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle and press to seal. Then, bring the two corners of the triangle together to form a pillow shape and pinch to seal.

Sauté the Mushrooms

In a large skillet, heat olive oil over medium heat. Add cremini and button mushrooms, and sauté for 5-7 minutes until they are browned and tender.

Add Garlic and Cream

Stir in minced garlic and cook for an additional minute. Then add heavy cream, parmesan, salt, and pepper. Stir and simmer for 5 minutes until thickened.

Boil the Sacchetti

Bring a large pot of salted water to a boil. Carefully add the sacchetti and cook for 3-4 minutes until they float to the surface.

Toss with Sauce

Using a slotted spoon, remove the sacchetti and transfer them to the skillet with the mushroom sauce. Gently toss to coat.

Serve

Serve the Four Cheese Mushroom Sacchetti hot, garnished with chopped parsley, alongside warmed baguette.