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.
