How to Make Sacchetti Pasta with Ricotta and Pear Filling

Hello, Good News! Welcome to another delicious and easy recipe that will impress your guests and satisfy your taste buds. Today, we are going to learn how to make sacchetti pasta with ricotta and pear filling, a type of fresh pasta that looks like little pouches or sachets. Sacchetti pasta is also known as beggar’s purses, fagottini, or fiocchetti, depending on the region and the size of the pasta.

Sacchetti pasta is a great way to use up leftover cheese, meat, or vegetables, as you can fill them with whatever you like. However, one of the most popular and elegant fillings is ricotta and pear, which creates a creamy and sweet contrast with the savory pasta dough. To make this dish even more decadent, we will serve it with a brown butter fig sauce and crispy prosciutto. Trust me, this is a pasta dish that you will want to make again and again.

What You Need to Make Sacchetti Pasta

Ingredients

To make this sacchetti pasta recipe, you will need the following ingredients:

• For the pasta dough: 12 oz of all-purpose flour (or a mix of all-purpose and bread flour), 4 large eggs, 1 ½ tsp of salt, 1 ½ tbsp of olive oil.
• For the filling: 1 cup of ricotta cheese (preferably homemade), ½ cup of mascarpone cheese, 1 pear (grated), ¼ cup of freshly grated Parmesan cheese, salt and pepper to taste.
• For the sauce: 4 tbsp of butter, ¼ cup of dried figs (chopped), 2 tbsp of balsamic vinegar, salt and pepper to taste.
• For the topping: 4 slices of prosciutto (cut into thin strips).

Equipment

To make this sacchetti pasta recipe, you will need the following equipment:

• A large mixing bowl or a stand mixer with a dough hook attachment.
• A large pot of water for boiling the pasta.
• A pasta machine or a rolling pin for rolling out the dough.
• A cookie cutter or a glass for cutting out the pasta circles.
• A baking sheet lined with parchment paper for placing the pasta circles.
• A small spoon for filling the pasta.
• A small skillet for making the sauce and frying the prosciutto.
• A colander for draining the pasta.
• A serving platter for presenting the dish.

How to Make Sacchetti Pasta Step by Step

Step 1: Make the Pasta Dough

The first step is to make the pasta dough. You can do this by hand or by using a stand mixer. Here are the instructions for both methods:

By hand:

1. In a large mixing bowl, whisk together the flour and salt.
2. Make a well in the center of the flour and pour in the eggs and olive oil.
3. Using a fork, gradually incorporate the flour into the eggs until a wet and sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. Add more flour if the dough is too sticky, or more water if it is too dry.
5. Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes or up to 2 hours.

By stand mixer:

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt.
2. Add the eggs and olive oil and mix on low speed until a wet and sticky dough forms.
3. Increase the speed to medium-high and knead the dough for about 10 minutes, or until it becomes smooth and elastic. Add more flour if the dough is too sticky, or more water if it is too dry.
4. Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes or up to 2 hours.

Step 2: Make the Filling

The next step is to make the filling for the sacchetti pasta. This is very easy and only requires a few ingredients. Here’s how to do it:

1. In a medium bowl, combine the ricotta, mascarpone, pear, Parmesan, salt, and pepper. Mix well until smooth and creamy.
2. Refrigerate the filling until ready to use.

Step 3: Roll Out and Cut the Pasta

The third step is to roll out and cut the pasta dough into circles. You can use a pasta machine or a rolling pin for this task. Here are the instructions for both methods:

By pasta machine:

1. Divide the dough into four equal pieces and keep them covered with a damp cloth or plastic wrap.
2. Take one piece of dough and flatten it slightly with your hands. Dust it with some flour and pass it through the widest setting of your pasta machine.
3. Fold the dough in half and pass it through the same setting again. Repeat this step a few times until the dough becomes smooth and even.
4. Adjust the pasta machine to a thinner setting and pass the dough through it. Repeat this step until you reach the thinnest or second-thinnest setting, depending on how thin you want your pasta.
5. Lay the pasta sheet on a floured surface and cut out circles using a cookie cutter or a glass. You can use any size you like, but I recommend using a 5-inch diameter cutter for this recipe.
6. Place the pasta circles on a baking sheet lined with parchment paper and cover them with a damp cloth or plastic wrap. Repeat with the remaining dough pieces.

By rolling pin:

1. Divide the dough into four equal pieces and keep them covered with a damp cloth or plastic wrap.
2. Take one piece of dough and flatten it slightly with your hands. Dust it with some flour and roll it out with a rolling pin on a floured surface.
3. Roll the dough as thin as possible, about 1/16 inch thick or less. You may need to dust the dough and the surface with more flour as you roll to prevent sticking.
4. Lay the pasta sheet on a floured surface and cut out circles using a cookie cutter or a glass. You can use any size you like, but I recommend using a 5-inch diameter cutter for this recipe.
5. Place the pasta circles on a baking sheet lined with parchment paper and cover them with a damp cloth or plastic wrap. Repeat with the remaining dough pieces.

Step 4: Fill and Shape the Pasta

The fourth step is to fill and shape the pasta circles into sacchetti. This is the fun part where you get to create little pouches of deliciousness. Here’s how to do it:

1. Take one pasta circle and place about a teaspoon of filling in the center. Don’t overfill the pasta or it will burst when cooking.
2. Gather up the edges of the pasta circle around the filling and twist them together to form a small sack. Pinch the top tightly to seal it well.
3. Place the sacchetti on a baking sheet lined with parchment paper and cover them with a damp cloth or plastic wrap. Repeat with the remaining pasta circles and filling.

Step 5: Cook the Pasta

The fifth step is to cook the sacchetti pasta in boiling water. This is very quick and easy, as fresh pasta cooks much faster than dried pasta. Here’s how to do it:

1. Bring a large pot of salted water to a boil over high heat.
2. Carefully drop the sacchetti into the boiling water in batches, making sure not to overcrowd the pot.
3. Cook for about 8 minutes, or until they float to the surface and are al dente. You can test one by cutting it open and tasting it.
4. Using a slotted spoon, transfer the cooked sacchetti to a colander and drain well. Keep them warm while you make the sauce.

A Detailed Table Breakdown Related to Sacchetti Pasta Recipe

To help you plan your sacchetti pasta recipe better, here is a detailed table breakdown that shows you some useful information about this dish. You can find out how many servings you can make, how long it takes to prepare and cook, what are some variations you can try, what are some tips and tricks to make it easier, and what are some nutritional facts you should know.

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