Ricotta and Pear Filled Fagottini


Pears are in season and delicious as we move into fall. I adore baked pears and pear tarts but my favorite by far are these delicious pear and ricotta filled fagottini.

I first tasted these fagottini at one of our favorite restaurants, located in the northern Lazio hill town, Civitá Castellana. We’ve not been back to the restaurant for a number of years as the chef, Sergio, sadly passed away. His wife and son gallantly continued with the restaurant but they eventually passed the restaurant off to new management. Let my adaptation of his recipe serve as a tribute to Sergio and the amazing dishes he created.

Pear and Ricotta Filled Fagottini

Ricotta and Pear Filled Fagottini

Serves 4-6

Fagottini (little sacks) are a charming variation to more common types of filled pasta, and make a beautiful presentation.

Ricotta cheese and pears are a marriage made in heaven. I always find myself eating half the filling before I’ve finished the recipe. It’s delicious!


For the filling:
Ricotta cheese, drained, 250 grams (9 ounces)
Parmesan cheese, freshly grated, 30 grams (1 ounce)
1 small firm pear (slightly under ripe)

For the pasta:
All Purpose Flour*, 200 grams (7 ounces)
*Note: Alternatively, use 2/3 all purpose flour and 1/3 semolina flour
2 eggs

For the sauce:
Ricotta cheese, 180 grams (6 1/2 ounces)
Fresh cream, 30 grams (1 ounce)
Parmesan cheese, freshly grated, 50 grams (1 3/4 ounces)
1 small firm pear (slightly under ripe)

Cooking Instructions

For the filling:

  • Core the pear and cut into tiny cubes.
  • Mix the pear with the ricotta and Parmesan cheese and set aside.

For the pasta:

  • Prepare the pasta according to preparation instructions for the Basic Pasta recipe.
  • On a floured work surface roll out the dough into an almost paper-thin sheet.
  • Cut out 12 centimeter (5 inch) rounds using a pasta cutter or any other round cutting
    substitute such as a small bowl.
  • Cover the rounds with a dishtowel and work about ten rounds per time to keep the rounds from drying out.
  • To fill the pasta, place 1 heaping teaspoon of filling on each round.
  • Use a small basting brush to moisten the border of each round.
  • With your fingertips pinch the pasta rounds together just above the filling, leaving the very top of the round open.
  • You should end up with what looks like little bundles.

The pasta can be frozen for future use at this point; do not thaw before cooking the pasta.

For the sauce:

  • Warm the ricotta and fresh cream over low heat until just warmed through.
  • Core the pear and slice into paper thin slices and set aside.
  • Cook the pasta in boiling salted water until al dente.
  • Spoon some sauce onto each serving plate.
  • Gently remove the fagottini from the boiling water using a slotted spoon or large scoop colander.
  • Place 5 to 6 fagottini on each plate, spoon over some addition sauce and garnish each with Parmesan cheese and sliced pears.

Pear and Ricotta Filled Fagottini




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