Homemade Pear Fiocchetti Pasta with Brown Butter Sage Sauce

The first time I had pear fiochetti, I was sitting at a table at Riverwalk Café in Stuart, Florida — the coastal town where I spent most of my summers growing up. I didn’t know then just how special the dish was, but after one bite, I was completely hooked. 

It was soft, buttery, and slightly sweet in a way that caught me off guard — in the best possible way. Ever since, I’ve lit up anytime I spot it on a menu. It’s rare, and when it does appear, I’m almost antsy with anticipation waiting for it to arrive at the table.

One year for my birthday, I decided to try and recreate that nostalgic dish at home. Let’s just say… it didn’t exactly go to plan. But over time (and a few pasta mishaps), I landed on this revised version: a homemade pear fiochetti recipe wrapped in tender pasta and finished with brown butter and sage. It’s rich, subtly sweet, and surprisingly easy once you get into the rhythm. 

Whether you’re planning a cozy date night or treating yourself to something special, this recipe brings restaurant-level comfort to your kitchen.

Looking for a pasta recipe with a smaller time commitment? Check out my full list of pasta recipes here >

Disclaimer: The video above commemorates my first attempt at making this dish. The recipe below is an updated version of the same recipe.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour (plus more for dusting)
• 3 large eggs
• Pinch of salt

For the Pear Filling:

• 2 ripe pears (Bosc or Bartlett), peeled and finely grated
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp crushed walnuts (optional for texture)
• 1 tsp lemon zest
• Salt and pepper to taste

For the Brown Butter Sage Sauce:

• 6 tbsp unsalted butter
• 8–10 fresh sage leaves
• Salt, to taste
• Optional: a splash of lemon juice or white wine

For a creamier sauce option, check out this recipe from Giada!

Wine Pairing for Pear Fiochetti with Brown Butter Sage Sauce

Option 1: Gewürztraminer (Alsace or German)

• Lightly sweet and aromatic, with pear and floral notes that echo the filling
• Its subtle spice complements the sage and balances the richness of the butter

Option 2: Pinot Grigio (Italian)

• A dry white with crisp acidity and pear/apple notes that align with the dish
• Refreshing enough to cleanse the palate between bites

Option 3: Chardonnay (Unoaked or lightly oaked)

• Creamy, smooth mouthfeel enhances the buttery sauce
• Choose a less oaky bottle to avoid overpowering the delicate filling

Dessert: Dark Chocolate Almond Torte with Sea Salt

This rich, flourless chocolate torte adds contrast to the light, sweet-savory pasta. The deep cocoa flavor, crunchy almonds, and hint of sea salt balance out the buttery pasta dish without being too heavy.

Ingredients:

• 6 oz dark chocolate (70% or higher), chopped
• ½ cup unsalted butter
• ¾ cup sugar
• 3 large eggs
• ½ cup almond flour
• 1 tsp vanilla extract
• Pinch of flaky sea salt
• Optional: whipped cream or a drizzle of espresso glaze

Serving Idea: Slice into thin wedges and top with a dollop of whipped cream and a pinch of sea salt or shaved almonds. A tiny espresso on the side makes it feel like a European café moment.

Pear Fiocchetti Pasta with Brown Butter Sage Sauce

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Prep Time:1 hour hr

Cook Time:15 minutes mins

Course: Main Course

Keyword: pasta, sunday night pasta

Servings: 4

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour plus more for dusting
• 3 large eggs
• Pinch of salt

For the Pear Filling:

• 2 ripe pears Bosc or Bartlett, peeled and finely grated
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp crushed walnuts optional for texture
• 1 tsp lemon zest
• Salt and pepper to taste

For the Brown Butter Sage Sauce:

• 6 tbsp unsalted butter
• 8 –10 fresh sage leaves
• Salt to taste
• Optional: a splash of lemon juice or white wine

To Finish:

• Grated Parmesan
• Cracked black pepper
• Toasted crushed walnuts optional

Get Recipe Ingredients

Instructions

Make the pasta dough:

• On a clean surface, form a mound with the flour and make a well in the center.
• Crack the eggs into the well, add a pinch of salt, and slowly incorporate the flour into the eggs with a fork.
• Knead for about 10 minutes until the dough is smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.

Make the filling:

• Mix grated pear, ricotta, Parmesan, lemon zest, and crushed walnuts (if using).
• Season with salt and pepper to taste. Chill until ready to use.

Roll and shape the fiocchetti:

• Roll the pasta dough thin (to about 1/16 inch or setting 6 on a pasta machine)
• Cut into 3×3 inch squares
• Place a small spoonful of filling in the center
• Bring all four corners together at the top and pinch to form a little “pouch” (like a tied sack or candy wrapper). Seal the edges with a bit of water

Cook the fiocchetti:

• Bring salted water to a boil. Gently cook the pasta for 3–4 minutes, until they float and are tender.
• Make the brown butter sage sauce:
• While the pasta cooks, melt butter in a large skillet over medium heat.
• Add sage leaves and cook until butter browns and smells nutty (about 3–4 minutes).
• Season with salt and a splash of lemon juice or white wine, if desired.

Serve:

• Toss the drained fiochetti gently in the brown butter sage sauce.
• Plate and garnish with Parmesan, black pepper, and walnuts.