Ricotta and Pear Filled Pasta Sacks
Fagottini (little pasta sacks) are a charming variation to more common types of filled pasta, and make a beautiful presentation. Ricotta cheese and pears are a marriage made in heaven. I always find myself eating half the filling before I’ve finished the recipe. It’s delicious!
- For the filling:
- 250 grams Ricotta cheese drained, 250 grams (9 ounces)
- 30 grams Parmesan cheese freshly grated, 30 grams (1 ounce)
- 1 small firm pear slightly under ripe
- For the pasta:
- 200 grams All Purpose Flour* 200 grams (7 ounces)
- *Note: Alternatively use 2/3 all purpose flour and 1/3 semolina flour
- 2 eggs
- 5 tbsp pasta cooking water only if needed to thin out the sauce
For the pasta:
Prepare the pasta according to preparation instructions for the Basic Pasta recipe.
On a floured work surface roll out the dough into an almost paper-thin sheet.
Cut out 12 centimeter (5 inch) rounds using a pasta cutter or any other round cutting substitute such as a small bowl.
Cover the rounds with a dishtowel and work about ten rounds per time to keep the rounds from drying out.
To fill the pasta, place 1 heaping teaspoon of filling on each round.
Use a small basting brush to moisten the border of each round.
With your fingertips pinch the pasta rounds together just above the filling, leaving the very top of the round open.
You should end up with what looks like little bundles or sacks.
The pasta can be frozen for future use at this point; do not thaw before cooking the pasta.
Serving: 100g | Calories: 1507kcal | Carbohydrates: 188g | Protein: 71g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 475mg | Sodium: 821mg | Potassium: 804mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1820IU | Vitamin C: 7.7mg | Calcium: 968mg | Iron: 12.3mg