Receta Sorrentinos de Pera y queso

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach provides a fresh taste and is often more affordable.

Form a volcano with the flour and add the eggs and a pinch of salt in the center.

Use a fork to mix in the flour gradually until it becomes too difficult to continue with the fork.

Transfer the dough to a countertop and knead with hands for 15 minutes until it no longer sticks to your fingers.

Form the dough into a ball and wrap it in plastic wrap, letting it rest in the refrigerator for about one hour.

Peel and seed the pears, then cut them into small cubes.

Place the diced pears in a bowl and mash them with a potato masher to create a puree.

Chop the pecans to your desired size and add them to the bowl with the pear puree.

Add the blue cheese and mozzarella cheese to the bowl and mix well.

After the dough has rested, remove it from the refrigerator and roll it out using a pasta machine, gradually reducing the thickness until desired.

Use a cookie cutter or pasta cutter to cut out circles from the rolled dough.

Place a spoonful of the filling on half of the dough circles and seal the edges well to prevent them from opening while boiling.

Boil water with a bit of salt until it is hot and bubbling.

Add the fresh sorrentinos to the boiling water and cook until they float, indicating they are done.

In a separate pan, melt butter with minced garlic and add cream and red pepper puree for the sauce.

Once the sorrentinos float, remove them from the water and add them directly to the pan with the sauce, tossing gently to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens