Mezzalune Of Goat Ricotta Cheese With Green Onion Sauce

By á-174942

Ingredients

• 1 recipe Green Pasta (see recipe)
• 8 ounces fresh goat ricotta cheese room temperature
• 1/4 cup freshly-grated Parmesan cheese plus
• 4 tablespoons freshly-grated Parmesan cheese
• 1/4 cup finely-chopped Italian flat-leaf parsley
• 1 large egg
• Salt to taste, plus
• 1 tablespoon salt for cooking pasta
• 1 pinch ground nutmeg
• 1/4 cup thinly-sliced green onions
• 6 ounces sweet butter

Details

Servings 4

Preparation

Step 1

To make the filling: Mix softened goat cheese with 1/4 cup of the grated Parmesan cheese, chopped parsley, egg, pinch of salt, and a pinch of ground nutmeg until well blended with a moist, paste-like consistency.

Bring 4 quarts of water to a low boil and add the remaining 1 tablespoon salt.

Roll out all of the Green Pasta dough with pasta rolling machine until the dough is about 1/16-inch thick. Using a large water glass or a wine glass that is about 3 inches in diameter, cut the pasta dough into rounds. Cover the rounds with a damp dish towel. Re-roll the remaining dough into a ball and pass through the pasta machine again until the pasta sheet is 1/16-inch thick. Repeat cutting the dough into 3-inch rounds until all the dough is used.

Fill each round with 1/2 tablespoon of filling. Fold each round in half and pinch closed, trying to remove any air pockets. Continue this until all pasta rounds are completed. Place the mezzalune in boiling water and slowly boil for 2 minutes, just until the pasta is tender.

Meanwhile place 6 tablespoons of butter in a large pan and melt until liquid. Add scallions and saute until just soft, about 1 minute. Using a slotted spoon, remove the mezzalune from the water and gently toss into the pan with the butter and scallion mixture. Add the remaining 4 tablespoons Parmesan cheese and simmer for 30 seconds. Place on a large warm serving platter and serve immediately.

This recipe yields 4 servings.