Fagottini di Ricotta Recipe Guide

Fagottini di Ricotta are delicious little bundles of pasta filled with creamy ricotta cheese, often paired with sweet ingredients like pears. This dish is typically Italian, and although it’s not tied to any one specific region, its delightful combination of flavors is popular in many parts of Italy, especially in the central and northern regions where fresh ricotta and pears are commonly found.

Let me show you how I make Fagottini di Ricotta, with some helpful details to ensure your cooking experience goes smoothly. Based on my own personal experience, I can tell you this is an incredibly fun and rewarding recipe to try.

Notes:

From my own personal experience, this dish looks elegant and impressive, making it perfect for special occasions or a fancy dinner at home. The combination of creamy ricotta and sweet pears creates a delightful contrast. The pasta may take a bit of time to make, but the result is definitely worth it.

Fagottini di Ricotta Recipe Guide

Prep Time: 1 hour

Course: Main Course or Pasta Dish

Equipment Needed:

• Rolling pin or pasta machine
• Pasta cutter (or a small bowl for cutting dough rounds)
• Slotted spoon
• Large pot for boiling pasta
• Large skillet (optional, for finishing the dish with sauce)
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Ingredients:

• For the filling:
  • 250 grams (9 oz) ricotta cheese (drained)
  • 30 grams (1 oz) Parmesan cheese, freshly grated
  • 1 small firm pear (slightly under ripe, cut into small cubes)
• For the pasta:
  • 200 grams (7 oz) all-purpose flour (or a mix of ⅔ all-purpose and ⅓ semolina flour)
  • 2 large eggs
  • Water for pasta cooking
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Method:

1. Prepare the Filling:
   • Core and finely dice the pear. Mix the pear cubes with the ricotta and grated Parmesan cheese. Set aside.
2. Make the Pasta Dough:
   • On a floured work surface, combine the flour and eggs to form a smooth dough. Knead the dough for about 10 minutes, or until it’s elastic.
   • Wrap it in plastic wrap and let it rest for at least 30 minutes.
3. Roll and Cut the Dough:
   • Roll the dough into thin sheets, either by hand or using a pasta machine.
   • Cut out 12 cm (5 inch) rounds from the dough using a pasta cutter or a small bowl.
   • Keep the rounds covered with a kitchen towel to prevent them from drying out.
4. Assemble the Fagottini:
   • Place a heaping teaspoon of the ricotta-pear mixture in the center of each round.
   • Brush the edges of the dough with water and fold the dough into little “bundles,” pinching the top to seal them.
5. Cook the Fagottini:
   • Boil a large pot of salted water. Carefully drop the fagottini into the boiling water, cooking them for about 4 minutes, or until they float to the surface.
6. Finish and Serve:
   • While the pasta cooks, you can prepare a simple sauce by warming more ricotta with some cream and adding a little pasta cooking water to create a smooth, creamy sauce.
   • Serve the fagottini with a spoonful of sauce on each plate, and garnish with additional grated Parmesan.

Variations & Substitutions:

• Vegetarian Version: This dish is naturally vegetarian, but if you’re looking for more variety, you can replace the pear with other fruits like figs or even roasted vegetables like butternut squash.
• Gluten-Free Option: Use gluten-free pasta flour as a substitute for the all-purpose flour in the dough.
• Vegan Version: For a dairy-free option, use a vegan ricotta and substitute the Parmesan with nutritional yeast or vegan cheese.
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Nutritional Information (per serving):

• Calories: ~350-450
• Fat: ~20-25g
• Carbohydrates: ~35-40g
• Protein: ~12-15g

I hope this guide has made making Fagottini di Ricotta seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.