Name: Mushroom and hazelnut mezzelune with sage butter
Prep time: 40 min
Cook time: 15 min
Total time: 85 min
Ingredients: 1 small Onion, chopped; 1 small Garlic clove, mashed; 3 tbsp Olive oil; 200 g Mushrooms, chopped what ever type you like; 100 g Hazelnuts, shelled, skinned; 1 batch Fresh egg pasta, see note; 30-50 g Butter; 6-7 leaves Fresh sage, shredded; Grated parmigiano for serving

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Silky pasta pillows

Yet another one from the archives but a nice little recipe for a lovely fresh pasta dish. In this recipe, I used just ordinary mushrooms but you can use any type of mushrooms you like or even a mix would be nice I am sure.

Buon Appetito

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Mushroom and hazelnut mezzelune with sage butter

Half moon pasta with mushroom and hazelnut filling served with a sage butter

Course dinner, Lunch, Pasta

Cuisine Italian

Diet Vegetarian

Keyword filled pasta, fresh pasta, Italian pasta

Prep Time 40 minutes

Cook Time 15 minutes

Make pasta 30 minutes

Total Time 1 hour 25 minutes

Servings 2 servings

Author Man Has Knife

Cost €5

Ingredients

1 small Onion, chopped
1 small Garlic clove, mashed
3 tbsp Olive oil
200 g Mushrooms, chopped what ever type you like
100 g Hazelnuts, shelled, skinned
1 batch Fresh egg pasta, see note
30-50 g Butter
6-7 leaves Fresh sage, shredded
Grated parmigiano for serving

Instructions

First make a batch of fresh pasta, see notes below for link
Add 2 tbsp of olive oil to a pan on a medium heat and add chopped onion, garlic, 50g chopped hazelnuts and mushrooms, season with salt and pepper and sauté for 5 mins until the onion turn translucent
While the filling is cooling roll out your pasta into a long thin strip
With a pastry brush lightly wet one edge of the pasta and place approx 1 teaspoon of the filling at around 7-10 cm intervals on the pasta
Carefully fold the pasta over the blobs of filling and with your hands shape around the filling
With a scone cutter cut out the mezzelune and with your fingers make sure the edges are sealed and repeat until you have used up all the filling
Bring a pot of water, well seasoned with salt to a boil, as with all water for cooking pasta make sure it is seasoned properly, a good rule of thumb is 1 tsp salt for every litre of water
In a dry pan toast 50g of the hazelnuts and chop and set aside
In a large frying pan add the butter and 1 tbsp of good olive oil and the sage and heat over a low heat
Carefully add your mezzelune to the boiling water, they will sink to the bottom, when they float to the top gently lift them out of the water with a slotted spoon and place into the pan of sage butter
Gently toss the mezzelune in the sage butter and the place into warm pasta bowls, top with grated parmigiano and sprinkle over some toasted hazelnuts and serve