Ricotta and Pear Filled Pasta Sacks

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!

Course Pasta

Cuisine Italian

Keyword pears

Prep Time 1 30

Cook Time 15

Servings

Calories 1507kcal

Author Wendy

Ingredients

Ingredients
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 ⅔ all purpose flour and ⅓ semolina flour
2 eggs
5 tbsp pasta cooking water only if needed to thin out the sauce

Metric - U.S. Customary

Instructions

For the filling:

Core the pear and cut into tiny cubes.
Mix the pear with the ricotta and Parmesan cheese and set aside.

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.

Cooking and serving the pasta:

Cook the pasta in boiling salted water until al dente, about 4 minutes. This may vary somewhat depending on how thin you have rolled out your pasta dough.
.Spoon a third of the sauce onto each serving plate.
Gently remove the pasta sacks from the boiling water using a slotted spoon or large scoop colander.
Place 5 to 6 pasta sacks on each plate, spoon over the rest of the sauce and garnish each with a sprinkling of freshly grated Parmesan cheese and shaved pears.

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