Pear Sacchettini Pasta INGREDIENTS For pasta filling: 2 pears; 1 cup ricotta cheese; 1/4 cup Parmesan cheese; 1/4 cup mozzarella; 4 pasta sheets For short rib: 2 pounds short rib; 3 carrots; 1 onion; 1/2 cup cabernet; 2 cups beef stock For aromatic cream: 1 quart heavy cream; 1 whole onion; 3 sticks celery; 4 bay leaves; 2 tablespoons peppercorn For sauce: 1/2 cup dry Marsala wine; 1/2 cup sweet Marsala wine; 1/2 cup beef stock; 1 cup aromatic cream DIRECTIONS 1. Roughly chop onions and carrots. In an oven-safe pan, place all short rib ingredients and cover with aluminum foil. Preheat oven to 350 degrees F and cook for 3 hours. Once done, drain pan and remove meat. 2. Take all of the ingredients for the aromatic cream and put in stock pot. Simmer at a low heat for about 30 minutes 3. Peel and finely dice pears. Mix ricotta, mozzarella and Parmesan together. Cut 1-inch squares out of your pasta sheets. Take a small dollop, put in center of 1-inch pasta squares, fold all corners together and pinch together. Boil pasta for eight minutes. 4. Get a skillet hot, then take dry Marsala and sweet Marsala and put in the hot pan. Cook until reduced by half. 5. Add short ribs, aromatic cream and beef stock and reduce by half, then toss with pasta right away and garnish with chives and Parmesan. Dishes prepared by Flint Manning MAGAZINE 9