Homemade Mushroom Mezzelune with Garlic Cream Sauce
Two serving homemade mushroom stuffed pasta perfect for date night.
Ingredients
- For Pasta
- 100 g OO Flour
- 1 Egg
- 1 tsp Olive Oil
- 1 tsp Water
- dash of salt
- For Mushroom Filling
- 3 Shallots minced
- 3 cloves Garlic minced
- 1 Tbsp Olive Oil
- 1/2 Tbsp Butter
- 227 g Cremini Mushrooms rough chopped
- 200 g Shitake Mushrooms rough chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 sprigs thyme
- 1/4 cup Red Wine such as cabernet sauvignon
- 2 Tbsp Ricotta
- 1/4 cup Parmesan shredded
- For Garlic Cream Sauce
- 1 tsp Olive Oil
- 1/2 Tbsp Butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup Heavy Cream
- 1/2 cup Parmesan shredded
- 2 sprigs thyme
Instructions
- Following the same instructions as the Fresh Pasta Tutorial, make pasta dough (make a well in the center of the flour, add the egg, oil, water, and salt and combine). Store in an airtight container for 30 minutes to rest.
- Mince garlic and shallots. Rough chop the mushrooms.
- Add garlic and shallots to a hot pan with butter, olive oil, and salt. Cook until slightly translucent. Add mushrooms, pepper, and thyme. Cook down until mushrooms are soft and water has cooked out.
- Add red wine and cook down until it is reduced by half. Your pan should be mostly dry at this point.
- Add mushroom mixture, parmesan, and ricotta to a food processor and blend until a pate is formed. Taste and add salt & pepper to your liking.
- Roll pasta out into thin sheets. You should be able to read through them. I usually split this dough into two sections to roll. If using a Kitchen Aid, roll to setting 7.
- Following the instructions in the post, spoon a teaspoon of mushroom mixture into the middle of the dough sheets approx. 1.5" apart. Fold the dough over, and using a cookie cutter or mason jar lid cut the dough into a half moon shape.
- Set the mezzelune on a floured cookie sheet or floured surface until ready to cook.
- Make the sauce.
- In a hot pan, sauté garlic in olive oil and butter until slightly brown. Do not burn the garlic.
- Whisk in the heavy cream and simmer until it begins to thicken. Whisk in the parmesan, pepper, and thyme. Turn heat on low and keep warm.
- Meanwhile, boil water for the pasta. These mezzelune will cook quickly (like, 3 minutes or less). Once they are cooked add them straight to the sauce.
- Portion onto a plate and serve with fresh grated parmesan!