Fiocchetti with Pears & Parmesan Cream

• porcje: 4 servings

Składniki

12 ounces (about 2 3/4 cups) all-purpose flour, plus extra for dusting

2 teaspoons kosher salt

4 large eggs

1 tablespoon olive oil

1 pear, peeled, cored, and cut into a small dice

8 ounces (1 cup) whole milk ricotta, at room temperature

4 ounces (1/2 cup) mascarpone, at room temperature

1/4 cup freshly grated Parmesan cheese

Kosher salt and white pepper, to taste

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup heavy cream, at room temperature

1 cup whole or 2% milk, at room temperature

1/4 cup freshly grated Parmesan cheese, plus additional for grating

Whole nutmeg, for grating

Kosher salt and white pepper, to taste

10 to 12 asparagus spears, blanched and cut into 3/4-inch pieces

Wskazówki

Step 1

For the pasta, combine the flour and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to mix. Add the eggs and olive oil through the feeding tube and process until the dough forms a smooth ball and there are no crumbs at the bottom of the bowl, about 1 minute.

Step 2

Gather the dough into a ball, dusting with flour if it is sticky. Press the ball into a disc and cover tightly with plastic wrap. Allow the dough to rest at room temperature for a minimum of 30 minutes and up to 4 hours. (You can refrigerate the dough overnight and bring to room temperature before using. It will have a funny green tinge to it before you roll it out, but the end results will look perfectly normal.)

Step 3

Lightly dust a rimmed baking sheet with flour. Roll out the pasta according to your machine's instructions. (Or check out Emma's helpful instructions here.) Whether you are rolling the dough out on a hand-crank machine or with a KitchenAid attachment, try to make each pasta sheet as wide as you can. Place pasta sheets on the baking sheet and dust with additional flour to keep from sticking.

Step 4

Lightly dust a work surface with flour. Using the largest biscuit round you can find (I used a stainless steel prep bowl measuring 5-inches in diameter), cut out large discs from the dough. Place the cutouts on another lightly-floured rimmed baking sheet or large piece of parchment paper.

Step 5

To make the filling, combine the pears, ricotta, mascarpone, and Parmesan together in a mixing bowl and season with salt and pepper. Place a heaping teaspoon of filling in the center of a pasta round. Gather all of the sides and gently pull up and together to form a "pouch." Pinch the dough together tightly at the neck and continue with remaining rounds.

Step 6

To cook the pasta, bring a large pot of heavily salted water to a boil. In a medium skillet or sauté pan, melt the butter over medium-low to medium heat. Add the flour and stir for a minute or so to cook out the raw flour taste. Add the milk and cream, and whisk until thickened, 3 to 5 minutes. Turn heat to low. Stir in Parmesan and season with a pinch of fresh nutmeg, salt, and pepper.

Step 7

Add pasta to the boiling water and cook for 2 minutes. Use a spider or slotted spoon to transfer the pouches to a wire cooling rack set over paper towels to drain for a minute or so. At this point, you can either gently toss the cooked pouches and asparagus directly in the sauce, or individually plate the pouches and asparagus followed by a drizzle of sauce. Garnish with additional grated Parmesan.

Recipe Notes

Wartości Odżywcze

• Wielkość Porcji: Serves 2
• Kalorie: 1726 cal
• Tłuszcz Całkowity: 89.8 g
• Tłuszcz Nasycony: 48.2 g
• Tłuszcz Nienasycony: 0.0 g
• Cholesterol: 0 mg
• Sód: 1823.3 mg
• Węglowodany Całkowite: 165.6 g
• Błonnik Pokarmowy: 8.1 g
• Cukry Całkowite: 20.5 g
• Białko: 63.2 g