Che buono! Sacchetti Stuffed with Pear and Gorgonzola

A Taste of Italy at Home

As a food writer and editor, I’m always on the lookout for new recipes and flavor combinations to try. But when I’m cooking for myself or choosing a place to eat, I often fall back on a few tried-and-true family favorites. The Sacchetti Con Pera and Gorgonzola at Amalfi Coast Italian Wine Bar is a prime example. These petite, homemade pasta "purses" filled with pears and cheese, topped with crushed walnuts and served in a bowl with gorgonzola sauce, are a culinary delight that never fails to impress.

The Perfect Combination

The filling sets the tone for the accompanying sauce. The sweet, juicy flavor of pears pairs beautifully with the salty tang of Gorgonzola cheese, which is believed to have originated in Italy’s Lombardy region. In January, when pears are easy to find alongside winter citrus and we crave comfort foods like pasta, the combination feels particularly enticing.

Recreating the Dish at Home

While the homemade pasta is super-easy to make and roll into sheets, twisting the sacchetti into the perfect little purse takes a bit of practice. The pinched neck should be tight enough to keep the creamy filling inside the pocket, but still thin enough that it cooks completely. Otherwise, the pasta pouches will be chewy. Also, while the cheese sauce is salty, you also want to be sure to salt the cooking water so the pasta is properly seasoned.

Sacchetti with Pear and Gorgonzola

PG Tested

For Pasta

• 2 1/4 cups all-purpose flour
• 4 large eggs

For Filling

• 1 tablespoon olive oil
• 1 medium shallot, diced finely
• Salt
• 2 Anjou pears, peeled and diced small
• 1/4 cup ricotta cheese
• 1/4 cup Gorgonzola cheese
• Pepper, to taste

For Sauce

• 2 tablespoons butter
• 1 shallot, minced
• 1 small clove garlic, minced
• 1/2 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 2 tablespoons grated or finely shredded Parmesan cheese, plus more for serving
• 3 tablespoons fresh chopped parsley, divided
• Salt and pepper, to taste
• 2 tablespoons chopped toasted walnuts, plus more for serving

Instructions

1. Make pasta dough: Combine flour and eggs in bowl of a standing mixer fitted with a paddle attachment, and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness.
2. Divide dough into six portions. Using a pasta machine or rolling pin on a floured surface, roll into thin sheets that are slightly translucent.
3. Cut dough into 3-inch circles. You should get about 48 circles.
4. Prepare filling: In a medium nonstick skillet, heat olive oil. Add shallot and a pinch of salt and sauté until soft and just starting to brown. Add diced pears and cook until they are soft but not mushy.
5. Remove mixture to a mesh sieve and cool for around 10 minutes. Place cooled pears in a bowl and add ricotta, Gorgonzola, and a pinch of salt and pepper. Mix well to combine, then cool in fridge while you prepare the sauce and bring a large pot of salted water to a boil.
6. Make sacchetti: Take one pasta circle and add 1 teaspoon of filling to the middle. 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.
7. Prepare sauce: Melt butter in a frying pan over medium heat. Add chopped shallot and cook until soft and fragrant, about 3 minutes. Add garlic and cook for another minute. Add cream, Gorgonzola, 2 tablespoons Parmesan, 2 tablespoons parsley, and 2 tablespoons toasted walnuts, and cook until the cheeses melt and sauce thickens.
8. Cook pasta: Add sacchetti to boiling water and cook until they float, about 2 minutes. Use a spider or slotted spoon to transfer the pouches to a wire cooling rack set over paper towels to drain.
9. Add pasta to sauce, toss to combine, and ladle in bowls. Top with chopped walnuts and remaining 1 tablespoon chopped parsley. If desired, garnish with additional Parmesan or serve it alongside.

Serves 6

Conclusion

Recreating the Sacchetti Con Pera and Gorgonzola at home was a delightful adventure. The combination of sweet and salty flavors, along with the tender pasta pouches, makes for a truly satisfying dish. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress your family and friends.

FAQs

Q: What type of pasta is best for this recipe?
A: Fresh pasta, such as egg pasta or pasta made with all-purpose flour and eggs, works best for this recipe.

Q: Can I use a different type of cheese instead of Gorgonzola?
A: Yes, you can use other types of cheese, such as Parmesan, ricotta, or mozzarella, but the flavor and texture may be slightly different.

Q: How can I store the leftover sacchetti?
A: Cooked sacchetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in boiling water or in the microwave before serving.