Fagottini

Little purses gathered and twisted at the top so they stand upright.

Egg. Not vegetarian — contains parmesan whose rennet the source does not name, pecorino whose rennet the source does not name, ricotta whose rennet the source does not name.

Ingredients

Pasta

• 400 g plain flour
• 4 eggs

Filling

• 300 g ricotta, drained
• 2 firm pears, diced small
• 80 g parmesan, grated
• 1 egg yolk
• black pepper

To dress

• 100 g butter
• 60 g walnuts, chopped
• 40 g pecorino, to serve

Method

1. Work the flour and eggs into a dough, knead 10 minutes and rest 30.
2. Dice the pear small and leave it on paper for 20 minutes. Pear gives out a surprising amount of juice and a wet filling will burst a purse at the gathered point, which is its weakest.
3. Mix the ricotta, pear, parmesan, yolk and pepper.
4. Roll the pasta thin and cut 8 cm squares.
5. Put a teaspoon of filling in the middle, then GATHER ALL FOUR CORNERS UP TO MEET and twist them together into a neck, pinching firmly. It should stand up on its base like a little sack.
6. That standing shape is the point: the dressing collects in the folds at the top rather than running off a flat parcel.
7. Boil 4 minutes. Melt the butter with the walnuts until both are golden.
8. Spoon the butter over the standing fagottini rather than tossing them, so they keep their shape, and grate pecorino on top.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes