Fagottini di Ricotta Recipe Guide
Fagottini di Ricotta
Equipment
- 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)
Ingredients
- 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
Instructions
- Method:
- Prepare the Filling:
- Core and finely dice the pear. Mix the pear cubes with the ricotta and grated Parmesan cheese. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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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Zio Leo here!
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