Book Cadillac's Three Cheese Pasta Purse - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Book Cadillac's Three Cheese Pasta Purse

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Get this recipe courtesy of Sous Chef Ryan McMann and the Westin Book Cadillac.  Learn more about the Detroit Uncorked event at


3 cheese pasta purse, with English peas and a truffled parmesan cream sauce

Pasta Dough

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Cheese Filling -

1 (12 ounce) carton ricotta cheese
1 teaspoon fresh parsley, chopped
1/2 cup parmesan cheese, freshly grated
1/2 cup mozzarella cheese, shredded
2 egg whites
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon white pepper
A package of your favorite stuffed pasta, or ravioli from your local grocer will work as well, if making your own pasta dough is too adventurous…

Truffled Parmesan Cream sauce

1 pint white wine
1 shallot, sliced
2 cloves garlic, smashed
1 tablespoon black peppercorns
1 sprig fresh thyme
1 pint heavy whipping cream
½ lb. unsalted butter
1 cup shaved parmesan cheese
2-3 T. white truffle oil
Fresh black truffle, for garnish
Salt and Cayenne pepper, to taste

Reduce the wine with the shallot,  garlic, peppercorns and thyme.  When au sec (nearly dry) add the heavy cream and bring to a low simmer.  Let reduce until lightly thickened, and remove from heat.  Whisk in the cold, diced butter, and then the truffle oil.  Whisk in the shaved parmesan, adjust seasoning, strain and serve.

In boiling water, cook the pasta purses thoroughly.  Add the pasta with a little bit of the pasta water (helps the consistency of the sauce) to the truffle sauce.  Garnish with fresh peas sautéed in butter, and shaved truffles.

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