Stuffed Four Cheese Pasta Triangles In Brown Butter Sauce

I enjoy making homemade pasta, whether it’s thin sheets of egg pasta for lasagna, silky strands of pappardelle, or billowy pillows of stuffed pasta. There is something relaxing about turning simple flour and eggs into a fantastic pasta dish to serve to family and friends.

Everyone always believes that making your own fresh pasta is difficult, but it really is straightforward. The most essential step in making pasta at home is leaving the dough to rest for at least thirty minutes after it has been kneaded. This helps relax the dough, making it much easier to roll.

When making stuffed pasta, you can use ravioli molds, stamps, or even an item in your kitchen that will cut out perfect circles, such as a biscuit cutter. The pasta in this recipe is probably the easiest one to make because you are simply cutting squares that fold over the filling to make triangles.

I used my quilting ruler to cut out the squares to ensure that they are all even. I used a filling recipe that I have made in the past that includes four types of cheese. Although rich, the filling has a subtle flavor, so you do not want to pair this pasta with a heavy sauce. I found a recipe in the cookbook American Sfoglino which used a sauce of brown butter, rosemary, and radicchio, which is a perfect combination with the creamy stuffed pasta pillows.

If you are not familiar with radicchio, it is actually a type of chicory. It has a bitter taste that mellows when grilled or roasted. The subtle bitterness is a perfect foil to the rich cheese filling of the pasta.

If you cannot find radicchio, you could also use escarole, dandelion, or even chicory. I love adding radicchio into my salads as a salad of bitter greens enjoyed after dinner helps digest your meal.

Buon Appetito!
Deborah Mele 

Stuffed Four Cheese Pasta Triangles In Brown Butter Sauce

Stuffed Four Cheese Pasta Triangles In Brown Butter Sauce

Yield: Serves 6
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Creamy pillows of tender egg pasta are tossed into a golden butter sauce with slivers of radicchio.



  • 1 Pound (454 Grams) "00" Flour
  • 9 Ounces (258 Grams) Beaten Eggs At Room Temperature


  • 4 Ounces Gorgonzola Dolce Cheese
  • 10 Ounces Ricotta Cheese
  • 4 Ounces Mascarpone Cheese
  • 1 1/2 Cups Grated Parmesan Cheese


  • 6 Tablespoons Unsalted Butter
  • 2 Sprigs Fresh Rosemary
  • 1/2 Head Radicchio, Cut Into Slivers
  • Salt & Pepper To Taste


  • Shaved or Grated Parmesan Cheese To Serve
  • Cracked Black Pepper
  • 1/4 Cup Lightly Toasted Pine Nuts


    1. To make the pasta, mound the flour onto a large board, making a hollow in the center.
    2. Pour the eggs into the hollow, mixing the egg into the flour with a fork.
    3. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic.
    4. Cover with plastic wrap and let sit 30 minutes before using.
    5. Unwrap the dough, and either use a pasta roller to roll the pasta into thin sheets or roll by hand.
    6. To roll by hand, cut dough into quarters, and press into a disc on a lightly floured hard surface.
    7. Use a rolling pin and enough flour to keep it from sticking and roll the dough out thinly.
    8. Cut the rolled dough into 3 to 4 inch squares.
    9. Whisk the cheese together until smooth.
    10. Place cheese mixture into a pastry bag, and then pipe a grape sized amount of filling into the middle of each square.
    11. Fold the dough corner to corner to create a triangle, moistening it with water if needed to help the pasta to stick. Gently press the edges with your fingertips, and place completed pasta on a baking sheet sprinkled with fine semolina flour.
    12. Place baking sheet in the refrigerator until needed.
    13. In a large saucepan over medium high heat, melt the butter until golden brown.
    14. Add the rosemary and cook for 15 seconds until fragrant.
    15. Add most of the radicchio (reserve some for garnish), salt and pepper, and cook just until the radicchio has wilted, about 2 to 3 minutes.
    16. Heat a large pot of lightly salted water to a boil.
    17. Cook until tender, about 2 to 3 minutes, then drain the pasta and drop it into the saucepan with the butter mixture.
    18. Gently toss to coat.
    19. Serve the pasta in bowls topped with cracked pepper, raw slivers of radicchio, pine nuts, and shaved cheese.


Adapted from American Sfoglino by Evan Funke.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 391mgSodium: 1000mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 28g

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