Ricotta Mezzelune
with Brown Butter, Sage & Walnut Pesto
Delicious little half moon bites of pasta tossed in a silky brown butter pesto made with sage, walnuts and Pecorino cheese. The pesto is so yum I recommend just making that part to have on hand. The pesto recipe makes more than you need but let’s be honest more pesto is better than less. It will keep in the fridge for a week. I also keep little baggies in the freezer so I can pull it out and defrost when needed! Just make sure you let it come to room temp and give it a really good mix before using.
This pesto is also AMAZING on plain old spaghetti for a super quickie dinner.
Ingredients
Serves 2
Pasta
1 quantity of egg yolk pasta dough (recipe here)
Ricotta Filling
100g ricotta
1/4 cup finely grated Pecorino cheese
a pinch of ground nutmeg
Pesto
100g salted butter
1/4 cup firmly packed sage leaves
100g toasted walnuts
100g grated Pecorino cheese
1 clove garlic, minced
To Serve
More Pecorino cheese of course!
Prep It
If making by hand, place flour in a pile on the bench or in a large bowl. Place 1 whole egg and 3 egg yolks (to start) in the middle of the flour and use your fingers to mix the egg with the flour incorporating a little at a time, until everything is combined. If the dough looks too dry add another half to 1 egg yolk. The dough should be shaggy and easily pressed together. If it feels a little dry don’t worry as the flour will hydrate as the dough rests. Knead for about 5 minutes, flatten into a disk and cover with cling film. Rest for about 1/2 an hour before rolling through a pasta machine.
If using a stand mixer, or food processor simply add everything to the bowl and mix, until incorporated.
Mix the ricotta, Pecorino and nutmeg together with a good pinch of salt and pepper and set aside.
Shape It
Lay rolled pasta out flat on the bench and cut into small rounds. Mine were about 6cm but you could make mini or large ones! Spoon a teaspoon of ricotta mixture into the center of each round and fold into half moon shapes. Pinch the edges together so they stick well and place on a floured tray, until ready to cook.
Blitz It
Place butter in a medium pot or pan on medium heat. Once butter is melted add sage and cook until golden brown, about 2-3 minutes. Remove from heat and cool slightly.
Set a few pieces of crispy sage aside to garnish your dish later and place the rest of the sage and butter into a food processor or nutri bullet. Add walnuts, minced garlic and Pecorino cheese and blend until almost smooth. Season to taste with salt. If you used salted butters its likely you wont need much salt!
Cook It
Bring a big pot of salted water to the boil.
Cook mezzelune in boiling water for 2-3 minutes, until tender. While pasta is cooking place a pan on medium heat and add a 1/4 cup of pesto. Add more if you want - I would never judge you!
Transfer cooked pasta directly to pan with pesto and toss to coat. Add a splash of pasta water to make creamy and lush and give her a wee season.
Eat It!
As always with more cheese.