Mezzalune of Goat Ricotta Cheese with Green Onion Sauce



4 servings



Green Pasta

4 x-lg. eggs
6 oz. frozen chopped spinach, defrosted, and squeezed very dry
3-1/2 cup unbleached all-purpose flour, plus extra for dusting
1/2 tsp. olive oil

Remaining Recipe

8 oz. fresh goat ricotta cheese, room temperature
1/4 cup freshly grated Parmesan cheese
4 tbsp. freshly grated Parmesan cheese
1/4 cup finely chopped Italian flat leaf parsley
1 lg. egg
Salt, to taste
1 tbsp. salt, for cooking pasta
1 dash ground nutmeg
1/4 cup thinly sliced green onions
6 oz. sweet butter


For the green pasta:
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and spinach. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

For the Dish:
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.

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