Pear Fiocchetti Pasta with Brown Butter Sage Sauce
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
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 3x3 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.