ravioli

You’re out of luck if you’re expecting a recipe for left over turkey 🙂 These were part of our new year’s eve dinner. This dish comes from puglia where they love cardoncelli mushrooms but I was in England when I cooked it so I used a mix of exotic mushrooms instead. Serves 6

mezzaluna with mushrooms ingredients

300 grams fresh pasta
1 quantity tomato sauce
300 grams mushrooms
2 potatoes — boiled
200 grams ricotta
a tablespoon of chopped parsley
a clove of garlic
1 medium egg
olive oil
salt and pepper

Clean the mushrooms carefully. Fry in olive oil with the garlic, salt and pepper, over a high heat for about 10 minutes. Remove from the heat and chop finely.

Mash the potatoes and mix with the mushrooms, parsley, ricotta and egg. Mix with a wooden spoon until you have a smooth paste.
Roll out the pasta into thin sheets (about 2 mm thick). Cut into 7-8 cm rounds using a pastry cutter or wine glass.

Place a little of the mushroom mixture in the centre of each round.

Fold the pasta over to make the mezzalune (half moon) shapes. Be careful to exclude as much air as possible and to press down the edges well.

Cook the mezzelune in plenty of salted boiling water. Cooking time depends on the thickness of the pasta but shouldn’t be longer than 4-5 minutes. Serve with the tomato sauce.