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 minutesminutes
Cook Time 15 minutesminutes
Make pasta 30 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 2servings
Author Man Has Knife
Cost €5
Ingredients
1smallOnion, chopped
1 smallGarlic clove, mashed
3tbspOlive oil
200gMushrooms, chopped what ever type you like
100gHazelnuts, shelled, skinned
1batchFresh egg pasta, see note
30-50gButter
6-7leavesFresh 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
Notes
Fresh egg pasta
You need to make a batch of fresh egg pasta to make the mezzelune, you can follow my recipe for fresh pasta here