Four Cheese Mushroom Sachetti 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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Pasta Dough
Filling
Mushroom Sauce
Optional Additions
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, whisk the eggs gently, gradually incorporating the flour until a rough dough forms.
Filling
- 2
Prepare the Filling
Soak the dried porcini mushrooms in 1 cup of water for about 20 minutes until softened, then drain and chop finely.
Mushroom Sauce
- 3
Prepare the Mushroom Sauce
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Assembly
- 4
Assemble the Sachetti
Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
Serving
- 5
Serve the Dish
In a large serving bowl, toss the cooked sachetti with the mushroom sauce until well coated.
