Sacchetti with Ricotta & Pear

Course: Appetizer, Main Course, pasta

Cuisine: Italian

Keyword: pasta, sacchetti

Servings:

Calories: 425kcal

Tender purse shaped pasta filled with ricotta cheese and sweet, ripe pear. Savory and sweet, perfect combination of flavors.

Print Recipe

Equipment

Pasta machine or rolling pin

Ingredients

pasta dough pasta dough

Filling

1 cup ricotta
1/2 cup mascarpone
1 pear grated
1 tbsp rosemary minced
1 tbsp lemon zest

Sauce

1 tbsp shallots finely minced
2 tbsp proscuitto julienned
2 tbsp butter
1/2 oz brandy
2 tbsp basil thinly sliced
3 oz heavy cream

Instructions

Filling

While the dough rests, make the filling by combining 1 cup of whole milk ricotta cheese , 1/2 cup of mascarpone, the finely diced pear, and minced rosemary. Set aside.

Pasta

Start a pot of water to boil. Add 1 tsp kosher salt. When water reaches boil, turn down so you have a gentle rolling boil.
Prepare a bowl of cold ice water to rest parboiled pasta in.
Use the recipe for homemade pasta dough.
Once dough has rested, dust your cutting board or clean work surface with more flour and cut the dough ball into quarters. Keep the remaining three portions wrapped while you work with the first one to avoid drying the pasta out. With a rolling pin, flatten into an oblong disc, about 1/2″ thick.
If using a pasta machine, start with the lowest setting (0 or 1) and pass the disc through the rollers. Fold the dough into thirds and pass through again. Repeat this step 3 times. Then, turn setting to the next setting and pass the pasta through the rollers. Repeat increasing the setting until you've gotten to 7 or 8. The past should be thin so it will be delicate. Handle with care! You can do this by hand but you will be rolling the dough until it reaches a uniform thickness of about 3/16".
Lay sheets on clean work surface lightly dusted with flour. Cut into 3" squares.
Fill each square with 1 tsp of filling.
Working quickly because you don't want the pasta to dry out, gather up the 4 corners and pinch gently just above the filling to create a tiny purse-like shape.
Repeat with one more pasta quarter then add to the boiling water. You will only boil for 2 minutes then immediately immerse in the ice bath to stop the cooking. place cooled pasta on a lightly oiled cookie sheet.
Once all pasta is filled and parboiled, start the sauce.

Sauce

Saute prosciutto and shallots in a teaspoon of olive oil until just barely crispy.
Add brandy and simmer over medium heat until most of the liquid has evaporated.
Add cream and cook until the cream is reduced by half. Salt & pepper to taste.

Assemble

Return portion of pasta you are going to serve to the boiling water and cook for 2 minutes. At this point the remaining pasta can be frozen on the tray with enough space between the sacchetti to avoid sticking. Once frozen, the pasta can be stored in an airtight container for 1 to 2 months.
Remove cooked sacchetti to the sauce pan and gently spoon sauce over the pasta. Turn heat to low and sprinkle with basil. Spoon sauce again then serve!

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