I’m in love with this dish! Delicious pear and cheese filled pasta pouches with a creamy saffron sauce drizzled over the top. It’s truly heavenly! This is my copycat version and I’m proud of how great it turned out. I visited a little restaurant a couple of years ago called Bella’s Italian Cafe in Tampa, Florida and the waiter recommended their Pear Sachet. I’ll admit, theirs is slightly better and you should really check them out if you are ever in the area. They have certainly perfected this recipe. But my version will be a hit at your dinner table and will have everyone giving you a million compliments (you’re welcome ? ). This recipe makes two large portions of stuffed pear sachet.
- 2 3/4 c. flour, plus extra for dusting
- 2 t. salt
- 4 eggs
- 1 T olive oil
- 2 pears peeled, cored, and diced
- 1/2 c. ricotta, room temp.
- 1/4 c. robiola (or soft-ripened cheese)
- 1/8 c. grated parmesan
- salt and pepper to taste
*If you would like it less sweet and more cheesy, use 1 pear and double up on each cheese
- 1 c. finely minced shallots
- 1 c. dry white wine
- 4 T. heavy cream
- 1 pinch saffron threads
- 2 sticks of butter sliced (keep in refrigerator until needed)
- 2-4 t. lemon juice (optional)
- 2-4 slices bacon, cooked and drained
- 1/2 -1 c. peas steamed separately
- salt and pepper to taste
Mix flour and salt in a food processor. I use my NutriBullet and it works perfectly. Transfer to a large bowl. Then add the eggs and olive oil. Knead until smooth. Gather the dough into a ball and dust with flour. (If it is sticky add more flour and keep kneading). Press it flat and cover with a lid or plastic wrap.
Allow to sit for 30 mins-1 hour. Then dust a surface with flour and roll your dough fairly thin. Cut discs from the dough (3-5 inches in diameter depending on your personal preference).
Mix all ingredients until smooth and season with salt and pepper to taste. Place 1/2-1 T. of filling in the center of each disc. Gather the sides of the disc and pull up. Pinch the dough together to form a pouch.
Cooking the pasta:
Boil water in a large pot. Cook the pouches for 3-4 minutes (keep the water boiling). Use a slotted spoon to transfer the pouches to a wire cooling rack. Let the water drain for about 2-3 minutes.
Cooking the sauce:
Combine shallots and wine in a large skillet. Set on medium-high heat and bring to a boil. Continue boiling for 2-3 minutes. Turn the heat down to medium-low. Add the saffron threads, heavy cream, and butter. (Don’t let it come to a boil). Stir continuously. Add lemon (optional). Salt and pepper to taste. Strain the sauce into a bowl and spoon desired amount of leftover shallots into the sauce (depending on how thick you want the sauce). Stir the chopped bacon and peas into the sauce.
You can drizzle the sauce over the pasta or lightly toss to coat. And that’s how you make a mouth-water Stuffed Pear Sachet! Enjoy!
Are you excited to make this your own? Come back and let us know how it turned out in the comments below!
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