Mezzelune is a type of stuffed pasta from Italy.These are half moon shaped and very versatile to make stuffings and serve with sauces.I have used a butternut squash and blue cheese stuffing here and served it with a sage and brown butter sauce.If you are a blue cheese lover you will fall in love with this recipe.
Ingredients:
Mezzelune:Makes around 34 mezzuline
1 1/4 cup all purpose flour
1 egg
4 yolks
1/2 teaspoon salt
1 1/2 teaspoon olive oil
For the filling:
2 cups butternut squash puree(1 small butternut squash)
1/4 cup blue cheese crumbled well(if you love blue cheese you can add more)
salt to taste
fresh ground black pepper to taste
For the sauce:
1/4 cup butter
1/2 cup chicken or vegetable stock
1/4 cup white wine
10 leaves of fresh sage
1 tablespoons toasted walnuts
Procedure:
1.To make the mezzuline, take the flour on a clean work surface and form a well in the center and sprinkle the salt over and add the eggs in the center.
2.With a fork start working the dough by pushing it from outside to the inside over the eggs, keep repeating this until all the flour and eggs are combined.
3.With your hand start kneading the dough with olive oil until all the dry dough is incorporated for a good 15 minutes.Cover and let rest for 30 minutes.
4.To prepare the butternut squash puree,slit the butternut squash lenghtwise, sprinkle oil and salt and pepper and roast in oven for about 1 hour at 375F.Let cool and scoop out the pulp into a bowl.
5.Add the blue cheese crumbles with the butternut squash, salt and pepper and mix well to combine.
6.Now roll out the pasta sheets to thin sheets( I used setting 3 in my pasta maker).
7.Cut out circles from the pasta sheets.
8.Place about 2 teaspoons of butternut squash filling in the center and fold the circle in half and with a fork press the edges together to seal and form a design.Cover and keep aside.
9.In a pan start melting the butter,add the sage and continue to cook on medium-low until it turns from a yellow to a nice brown color.Add the cream, Stir in wine and reduce to half.Now add the stock and reduce to half.Adjust salt and pepper.
10.In another pan bring water to a boil add enough salt and place the mezzelune in it to cook for 3 minutes and drain and transfer to the brown butter sauce and coat well and sprinkle roasted walnuts on top.
Tips:
Adjust the blue cheese to your liking, you can also use parmesan cheese instead.
Always keep the unused pasta covered or it will dry out.
| Preparation time | 90 minutes |
| Serves | 6 |
| Serving Size | 1/6 |
| Calories Per Serving | Approximately 349 per serving |
| Difficulty | Difficult |
Ingredients:
Mezzelune:Makes around 34 mezzuline
1 1/4 cup all purpose flour
1 egg
4 yolks
1/2 teaspoon salt
1 1/2 teaspoon olive oil
For the filling:
2 cups butternut squash puree(1 small butternut squash)
1/4 cup blue cheese crumbled well(if you love blue cheese you can add more)
salt to taste
fresh ground black pepper to taste
For the sauce:
1/4 cup butter
1/2 cup chicken or vegetable stock
1/4 cup white wine
10 leaves of fresh sage
1 tablespoons toasted walnuts
Procedure:
1.To make the mezzuline, take the flour on a clean work surface and form a well in the center and sprinkle the salt over and add the eggs in the center.
2.With a fork start working the dough by pushing it from outside to the inside over the eggs, keep repeating this until all the flour and eggs are combined.
3.With your hand start kneading the dough with olive oil until all the dry dough is incorporated for a good 15 minutes.Cover and let rest for 30 minutes.
4.To prepare the butternut squash puree,slit the butternut squash lenghtwise, sprinkle oil and salt and pepper and roast in oven for about 1 hour at 375F.Let cool and scoop out the pulp into a bowl.
5.Add the blue cheese crumbles with the butternut squash, salt and pepper and mix well to combine.
6.Now roll out the pasta sheets to thin sheets( I used setting 3 in my pasta maker).
7.Cut out circles from the pasta sheets.
8.Place about 2 teaspoons of butternut squash filling in the center and fold the circle in half and with a fork press the edges together to seal and form a design.Cover and keep aside.
9.In a pan start melting the butter,add the sage and continue to cook on medium-low until it turns from a yellow to a nice brown color.Add the cream, Stir in wine and reduce to half.Now add the stock and reduce to half.Adjust salt and pepper.
10.In another pan bring water to a boil add enough salt and place the mezzelune in it to cook for 3 minutes and drain and transfer to the brown butter sauce and coat well and sprinkle roasted walnuts on top.
Tips:
Adjust the blue cheese to your liking, you can also use parmesan cheese instead.
Always keep the unused pasta covered or it will dry out.
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