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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta Fiocchetti

4.0

2 pears, peeled, cored, and cut into a small dice

8 ounces (1 cup) whole milk ricotta, at room temperature

¼ cup freshly grated Parmesan cheese

Kosher salt and white pepper, to taste

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

½ cup heavy cream, at room temperature

1 cup whole or 2% milk, at room temperature

¼ cup freshly grated Parmesan cheese, plus additional for grating

Whole nutmeg, for grating

Kosher salt and white pepper, to taste

10 to 12 asparagus spears, blanched and cut into ¾-inch pieces

In a medium skillet or sauté pan, melt the butter over medium-low to medium heat. Add the flour and stir for a minute or so to cook out the raw flour taste. Add the milk and cream, and whisk until thickened, 3 to 5 minutes. Turn heat to low. Add Ricotta. Stir in Parmesan and season with a pinch of fresh nutmeg, salt, and pepper. Add Pears, sliced thin, until droopy. Set aside with lid.
Microwave your frozen asparagus
Add pasta to boiling water and cook.
Combine results over pasta. Garnish with additional grated Parmesan.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🌸Spring

DifficultyMedium ⏰ 45m

Created 79 weeks ago

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