Pear flavored pasta fiocchetti with taleggio cheese sauce and asparagus

Serves 4

If you’d prefer not to prepare the pasta yourselves, you can simply use ready-made egg pasta.

For the pasta:
16 ounces durum wheat semolina
3.5 ounces plain wheat flour
3 eggs
a spoon of olive oil
a pinch of salt

For the filling:
7 ounces ricotta cheese
3.5 ounces mascarpone cheese
1 kaiser pear
parmesan cheese
salt and white pepper

For the sauce:
7 ounces asparagus tops
3.5 ounces fresh cream
1.75 ounces grated parmesan
1 ounce of butter,
1 Tbsp. flour
salt and pepper,
chopped marjoram or aneto leaves to be added upon completion

The pasta:
Whip lightly 3 eggs and add to the flour mixed with a spoonful of oil and a pinch of salt. Knead until you achieve the right consistency, eventually adding water or flour according to necessity and when finished let rest in a napkin.

The filling:
Peel and cut the pear in small cubes to be amalgamated with ricotta and mascarpone cheese, parmesan and salt and pepper. Take the pasta and roll it until it’s thin (with a rolling pin or a machine), shape it in disks about 4 inches in diameter and place a spoonful of previously prepared filling in the center, then seal with a bow as if it were a piece of candy.

The sauce:
Melt some butter in a pan adding a spoon of flour and the whipped cream. When it starts boiling, add small bits of taleggio cheese and the grated parmesan, mixing well, then add the asparagus tops cut in small disks (which you have previously boiled for 3 or 4 minutes in a small amount of water). Now cook the fiocchetti in abundant salted water until they are “al dente,” then place with the prepared sauce in a capacious pan, also adding the asparagus.

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