Gusto TV Fiocchetti Pear and Parm Pasta Recipe - Ricotta Pear Dumplings

Fiocchetti Pear and Parm Pasta Recipe

This Fiocchetti Pear and Parm Pasta Recipe features delicate dumpling-wrapper pouches stuffed with Bosc pear-ricotta-mascarpone filling swimming in creamy Riesling-onion sauce — sweet fruit meets savory cheese in purse-shaped ravioli perfection. From A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, these elegant pouches showcase lemon-zest brightness cutting pear sweetness while asparagus-pear finish ties episode’s fruit focus through sophisticated pasta artistry.

The Inspiration

This Fiocchetti Pear and Parm Pasta Recipe elevates humble dumpling wrappers into haute Italian purses through triple-cheese filling where Bosc pear’s crisp sweetness balances ricotta-mascarpone creaminess and Parmesan umami — lemon zest provides citrus lift preventing cloying richness. Lauren Gulyas brilliantly adapts A IS FOR APPLE‘s pork-pear theme into vegetarian elegance, using everyday gyoza wrappers for authentic pasta texture while Riesling-cream sauce delivers nuanced acidity against pear’s natural perfume. Damp towel wrapper protection prevents cracking; fork-crimping creates decorative seal.

Ingredients

For the filling

1 Bosc pear
8 oz (227g) ricotta
4 oz (113g) mascarpone cheese
¼ cup (60ml) grated parmesan cheese
Zest of one lemon
Salt and pepper to taste
20 dumpling wrappers

For the sauce

1 tablespoon (15ml) butter
1 small Spanish onion
½ cup (125ml) white wine like Riesling
1 ½ cup (375ml) 35% cream
¼ cup (60ml) grated parmesan cheese
Pinch of fresh whole nutmeg
Salt and pepper
10 spears of asparagus blanched
1 Bosc pear, diced
Parmesan shavings for garnish

Method

To make the filling: peel, core and chop the pear into small dice. To a bowl add the ricotta, mascarpone, parmesan, lemon zest, salt and pepper. Add the pear and mix to combine.
Remove dumpling wrappers from package and place a damp towel over them to prevent them from drying out.
Line a baking tray with parchment. Place 1 cup (250ml) of cool water in a bowl.
Place a heaping tablespoon of the filling in the center of the dumpling wrapper.
Dip your finger in water and lightly moisten the rim of the dough.
Fold over the dough to make a half moon and crimp the edges to seal. Or seal by using the tines of a fork.
Place on baking tray lined with parchment and cover with plastic wrap.
Place a large pot of water over high heat and bring to a boil.
Meanwhile make the sauce.
Chop the onion into small dice.
Place a medium sauté pan over medium heat. Add butter and allow the butter to melt, add the onions and cook while stirring until translucent and soft. Add the white wine to deglaze pan. Bring to a simmer and add the cream, freshly grated nutmeg and a few good turns of pepper. Return mixture to a simmer and add the parmesan cheese. Keep sauce warm.
Place half of the pouches in the boiling water and add a couple of teaspoons of salt to the water. Cook until they float to the surface about 1-2 minutes.
Remove using a spider shake off excess water and place in the warm sauce.
Chop the asparagus into 1 inch (2.5cm) pieces. Add to the sauce and cook for 1 minute or until warmed through. Peel and dice 1 Bosc pear and add to the sauce.
Remove from heat.
Plate and top with parmesan shavings.

Serving Suggestions

Plate this Fiocchetti Pear and Parm Pasta Recipe in shallow pasta bowls with sauce pooling seductively around purses, garnishing chive batons and toasted pine nuts for crunch — episode’s pork-pear theme begs prosciutto crisps crumbling tableside while pear-ricotta ravioli tradition extends to fried sage leaf flotilla. Main event status emerges with wild mushroom duxelle beneath; vegetarian tasting menu positions as pear course preceding raspberry granita. Pair oaked Chardonnay amplifying cream or crisp Vouvray echoing Riesling; deconstruct into crostini where halved fiocchetti crown herbed ricotta toasts with pear relish. Family-style boats demand Parmesan wheel grating ritual; reheating compromises wrapper — consume fresh from pan.

Final Thoughts

Fiocchetti Pear and Parm Pasta Recipe from A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, transforms dumpling wrappers into elegant pear-ricotta-mascarpone purses with lemon-zest brightness swimming in Riesling-cream sauce finished with raw pear dice and blanched asparagus — precise 1-2 minute boil preserves delicate texture while fork-crimped edges trap creamy goodness perfectly. Triple cheese filling balances Bosc pear sweetness against Parmesan umami, scaling effortlessly from romantic dinner-for-two to family-style feast for 4 with sauce doubling as dipping companion for extra purses.

Find more recipes from A is for Apple here!