#TasteofThursday BlackTruffle and Mascarpone Saccottini Pasta recipe


Black Truffle and Mascarpone Saccottini Pasta with Galliano Cream Sauce, Pancetta Crisps and Sweet Pea Purée



This dish has some history. It started out, as ravioli then, in search of a different shape, became the little purse. To accompany its ‘rich’ filling, I added a sweet Galliano sauce offset by some crispy, salty pancetta.


24 prepared Saccottini

2 oz pancetta, finely diced

1/4 cup sweet pea purée

3/4 cup Galliano sauce

2 oz Parmesan cheese, shaved

2 oz micro greens


Assemble and serve:

Bring the Galliano cream sauce back to a simmer in a large shallow saucepan.

In a large pot, bring salted water to a rolling boil. Gently add the saccottini and cook for 2 to 4 minutes, or until they to float to the top. Use a slotted spoon; transfer the pasta to pan of Galliano cream sauce.


Plating:, arrange 6 saccottini per plate and spoon sauce over top.  Squeeze some of the sweet pea purée across the pasta, top with shaved Parmesan cheese, some pancetta crisps and a few micro greens. Serve immediately.

Yield: Serves 4


Black Truffle and Mascarpone Saccottini


1-cup mascarpone cheese

1-cup ricotta cheese

1 egg

2 tsps. black truffle paste or truffle oil

Salt and ground black pepper to taste

1 lb. fresh pasta dough

1 egg, mixed with 1 tbsp. water for egg wash

flour for dusting

pasta rolling machine



In a medium-sized bowl, mix cheeses, egg and truffle paste until smooth. Season to taste. Cover and refrigerate until ready to use.

Cut the pasta dough into 4 equal pieces. Use a rolling pin to shape each piece into a 10”x 5” sheet about one-half inch thick.

Lightly dust the pasta sheets with flour and, using either a hand-cranked or electric pasta machine, roll pasta through the machine, starting from thickest through to the thinnest setting. Repeat for the other pieces of dough.

Use a fluted 3-inch round cookie cutter to cut as many rounds from the dough as possible. Transfer to a baking sheet, dust with flour and cover with a clean kitchen towel.

Take the truffle cheese filling from the fridge, and begin assembling the saccottini.  

Lay 10 pasta rounds out onto a lightly floured surface. Put 2 tsps. of filling in the centre of each pasta round.

Use a pastry brush to egg wash the outer edges of each of the rounds. Imagine the round divided into four parts. Take one “corner” of each round to the middle, creating a seal with four distinct edges. Fold the other corner to the top, forming shape. Repeat until all the rounds are filled.

Transfer to a baking sheet lightly dusted with flour and refrigerate or freeze until ready to use.


Yield:  approx. 24 pieces


Pancetta Crisp


Heat a medium sized sauté pan to medium-high heat. Fry the pancetta bits until crispy. Transfer to a paper towel to drain. Set aside.


Yield: ½ cup


Sweet Pea Purée


½ cup frozen sweet peas

¼ cup water

1 tbsp unsalted butter

salt to taste



In a small pot, place frozen sweet peas, water and butter. Bring to a boil and then remove from heat.

Transfer contents to a blender or processor. Add a pinch of salt and purée until smooth. Transfer to a clean squeeze bottle and set aside.

Yield: 1/2 cup


Galliano Cream Sauce


4 tbsp. unsalted butter

¼ cup shallots, finely chopped

1 tbsp. garlic, minced

1 tsp. fresh thyme, finely chopped

2 tbsp. all-purpose flour

¼ cup Galliano liqueur

2 cups heavy cream

¼ cup frozen sweet peas

1 tsp. lemon juice

Salt and ground black pepper to taste



In a heavy, medium sized saucepan, melt the butter on medium-high heat. Add the shallots, garlic and thyme and cook for 3 minutes. Stir in the flour to make a roux.

Add the Galliano and cream. Bring to a boil then reduce to low. Simmer for about 8 to 10 minutes, stirring well and often.

Add frozen peas and lemon juice, season with salt and pepper to taste. Set aside.

Yield:  about 2 1/2 cups

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