Sacchettoni
Ingredients
- 1 lb fresh pasta sheets (24 pieces, 4x4 inches)
- 12 oz ricotta cheese, whole milk
- 4 oz burrata cheese, torn into pieces
- 2 oz Parmigiano-Reggiano, finely grated
- 1 large egg yolk
- 8 fresh basil leaves, chiffonade
- 2 oz prosciutto di Parma, finely diced
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ tsp freshly grated nutmeg
- 2 cups aged balsamic reduction
- 6 tbsp brown butter
- 2 tbsp fresh lemon juice
- Fleur de sel for finishing
Instructions
- Combine ricotta, burrata, Parmigiano-Reggiano, egg yolk, basil, prosciutto, salt, pepper, and nutmeg in a bowl. Mix gently until just combined—do not overmix or ricotta will become grainy. Let sit 5 minutes to meld flavors.
- Lay out 12 pasta sheets on a dry work surface. Place 2 tbsp filling in the center of each sheet. Brush edges with water, then fold corners up and cinch at the top like a sachet, creating a small pouch. Press gently to seal.
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil. Working in two batches, gently lower sacchettoni into water. Cook for 3-4 minutes until they float and hold their shape firmly—do not overcrowd the pot.
- While pasta cooks, warm brown butter in a large skillet over medium heat until it reaches 180°F and smells nutty (about 3 minutes). Add lemon juice and remove from heat.
- Using a slotted spoon, transfer cooked sacchettoni to the skillet with brown butter. Very gently toss to coat, working in batches if needed—handle with care to avoid tearing the pasta pouches.
- Plate sacchettoni (3 per serving) in shallow bowls. Drizzle 3 tbsp warm balsamic reduction around each serving, then pour 1.5 tbsp brown butter-lemon mixture over the pasta.
- Finish each plate with a pinch of fleur de sel and a crack of fresh black pepper. Serve immediately while butter is still warm and glossy.
Inspired by Brian Lewis’s winning sacchettoni. This is a plausible recreation, not the chef’s original recipe.