Four Cheese Mushroom Sacchetti Recipe
Pasta pillows stuffed with porcini mushroom and ricotta, mozzarella, fontina and parmesan cheeses. Tossed in a cremini and button mushroom sauce and served with a warmed baguette. Add sautéed chicken | Add pan-seared steak tips* | Add sauteed shrimp
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Ingredients
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For the Sacchetti Pasta
For the Filling
For the Mushroom Sauce
For Serving
Method
Making the Sacchetti Pasta
- 1
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.
- 2
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.
Making the Filling
- 3
Prepare the Porcini Mushrooms
Soak the dried porcini mushrooms in hot water for 20 minutes, then drain and chop finely.
- 4
Assembling the Sacchetti
- 5
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.
- 6
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.
Making the Mushroom Sauce
- 7
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.
- 8
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.
