Fiocchetti (purse pasta) filled with pear and ricotta in creamy Parmesan sauce with asparagus tips.
By The Well Seasoned Traveler.
This very simple recipe is also very tasty. Total time under one hour, from start to finish. The pear and ricotta in the Fiocchetti (purse) complement the silkiness of the asparagus while the parmesan cheese gives it depth and complexity. Serving purse pasta in Italy is believed to “invite” prosperity and wealth to the table, so it is served on auspicious occasions.
INGREDIENTS Get Your Ingredients Here
1 tablespoon unsalted butter
1 cup heavy cream, at room temperature
½ cup whole or 2% milk, at room temperature
½ cup freshly grated Parmesan cheese, plus additional for grating
¼ teaspoon nutmeg powder
salt and white pepper to taste
10 to 12 asparagus spears, blanched and cut into 3/4-inch pieces
Grate the Parmigiano Reggiano or Grana Padano cheese, mix with the whole milk in a saucepan.
Bring to a simmer over low heat stirring constantly.
Add the heavy cream salt, pepper butter and nutmeg, stir until homogeneous.
Turn heat off and let rest.
In a medium pan, blanch the asparagus tips, drain, and add to sauce
Bring water to a rolling boil in a pasta pan, boil the Pear Ricotta Fiocchetti for four minutes.
Remove from heat and strain.
To serve you can either put the creamy Parmesan sauce at the bottom of the plate, and the pasta on top as shown in my picture, or you can throw the pasta in the sauce and serve it this way.
Offer more grated cheese to add at tableside. There is no such thing as too much cheese