Mezzaluna Pasta Dish Recipes

WILD MUSHROOM MEZZALUNA WITH GARLIC BUTTER SAUCE

Steps:

• Make pasta dough according to the instructions from steps 1-3.
• For filling: Pour oil into a skillet and place over medium-high heat. Add garlic and shallots and sauté for 2 to 3 minutes. Add mushrooms and thyme and continue to sauté for an additional 3 minutes. Season with salt and pepper. Pour mixture into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
• Using a 3-3.5" circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the mushroom mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
• For sauce: Place butter into a large skillet and place over medium heat. Add garlic and and sauté for 3 to 4 minutes and season with salt and pepper. Arugula and sauté until just wilted, about 1 minute. Adjust seasonings.
• Bring a pot of water to a boil and add a small handful of salt. Add 10 to 20 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float.
• Transfer mezzaluna from the boiling water, with a slotted spoon, into the skillet with the garlic butter sauce, and sauté for about 2 minutes.
• Transfer mezzaluna to a serving platter and top with a sprinkle of crushed almonds and microgreens, if using. Serve.

MEZZELUNE PASTA WITH PEAS AND SHIITAKE MUSHROOMS

Steps:

• Bring a saucepan of generously salted water to a boil. Blanch spinach briefly, about 15 seconds, then plunge into an ice bath. Drain, squeeze dry, and chop finely.
• Put ricotta in a mixing bowl and add Parmesan, chopped spinach, lemon zest, nutmeg and mint. Season with salt and pepper and mix well. Taste and adjust seasoning.
• Roll pasta dough into thin sheets. Using a sharp cookie cutter, punch out 3-inch rounds; you should have about 36 pieces. Dust lightly with semolina flour, then cover with a clean, damp kitchen towel to keep them from drying out. Line a baking sheet with parchment paper and sprinkle with semolina.
• Working in batches, fill 6 pasta rounds at a time: Lay pasta flat on a work surface and place about a tablespoon of filling in the center of each round. With a pastry brush or finger, moisten outer edge sparingly with water and fold over to make a half-moon, pressing to seal. Transfer to baking sheet. Continue until all rounds are filled. Dust tops lightly with semolina and store, uncovered in the refrigerator, until ready to cook.
• Bring a large pot of generously salted water to a boil for pasta.
• Put a large skillet over medium-high heat. Add 1 tablespoon butter and the shiitakes. Season with salt and sauté quickly until lightly browned, about 2 minutes. Remove mushrooms from pan and set aside. Add 2 more tablespoons butter to pan. When it sizzles, add peas and scallions and a little salt and pepper. Add 1/2 cup water and cook uncovered for about 3 minutes. Return mushrooms to pan and turn off heat.
• Meanwhile, cook the pasta: Drop mezzelune in boiling water and cook for 2 to 3 minutes, or until they float to the surface. Remove with a spider or slotted spoon and transfer to a warm platter. Reheat peas and mushrooms and pour over the pasta. Garnish with chives.

CHICKEN MEZZALUNA, CARRABBA'S STYLE

Steps:

• Dough:.
• Beat eggs and water together. Add 2 C of flour and 1 ½ teaspoons salt; beat well. Gradually stir in about 1 ¾ C flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.
• Sauce:
• Make the alfredo sauce, in a large skillet, melt butter. Sauté chopped garlic over medium heat. Stir in 1 ½ C half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.
• Filling:
• Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tbs. of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.

OLIVE GARDEN COPYCAT MEZZALUNA PASTAS RECIPE

Steps:

• Selecting the Pasta As you can see by the description above, the mezzalunas are a crescent shaped stuffed ravioli. For this recipe we are going to use full size frozen pasta because that is the only kind I could find at my local Walmart Grocery. I like the Buitoni Brand and it comes in a small 9 oz or family 20 oz size. Boil the pasta according to the package directions leaving off 3-4 minutes of cooking time. You want your ravioli to be al dente since we will toss it in the skillet with the sauce later. Make the Shrimp White Sauce Marinate peeled and devained shrimp in Italian salad dressing in the refrigerator for about an hour before cook time. Drain your shrimp and saute in a skillet with some white wine. Remove. Pour in a jar of Alfredo Sauce and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with shrimp and diced roma tomatoes. Make the Italian Sausage Red Sauce Grill Italian sausage on a George Foreman grill. Slice into small round bite size pieces. Pour half a jar of Alfredo sauce and half a jar of pasta sauce into a skillet and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with sliced sausage and Italian cheeses.