Italian Pear "Dumplings" with Parmesan Cream

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October 29, 2013

Pasta just got a little bit sweeter. This Italian pear pasta recipe from The Kitchn stuffs sugary pear and creamy cheeses into homemade fiocchetti, or "bows" that resemble dumplings. The pouches are smothered in a Parmesan cream sauce tinged with nutmeg and bright jewels of asparagus.

You can make this recipe with wonton wrappers, too! We've listed this pear pasta recipe's ingredients with that in mind, but you can click through to find a homemade pasta recipe if you're feeling adventurous.

Fiocchetti with Pear and Parmesan Cream

Ingredients:
wonton wrappers
1 pear, peeled, cored, and cut into a small dice
8 ounces (1 cup) whole milk ricotta, at room temperature
4 ounces (1/2 cup) mascarpone, at room temperature
1/4 cup freshly grated Parmesan cheese
Kosher salt and white pepper, to taste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy cream, at room temperature
1 cup whole or 2% milk, at room temperature
1/4 cup freshly grated Parmesan cheese, plus additional for grating
Whole nutmeg, for grating
Kosher salt and white pepper, to taste
10-12 asparagus spears, blanched and cut into 3/4-inch pieces

For full recipe instructions, click here.

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