Alberto Mezzelune with Pistachio Filling and Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 4 egg yolks
- 1 egg (s)
- 2 tablespoon spinach, finely chopped
- 1 tablespoon oil
- a bit salt
For the filling:
- 200 g pistachios
- 100 g walnuts
- 200 g parmesan, rated
- 1 egg yolk
- 1 bunch parsley, smooth
- Salt and pepper, plenty nutmeg
For the sauce:
- 1 onion (s)
- 2 cloves garlic)
- 200 ml broth
- 200 ml white wine
- 200 g cream
- 2 bags saffron threads
- butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make a pasta dough with the ingredients and roll it out thinly.
- Peel the pistachios and process them into a fine paste with the parmesan, walnuts and egg yolks in a food processor. If the filling is a bit too firm or crumbly, you should add an egg yolk.
- Cut out round shapes from the thin dough. put the paste on top, brush the edges with whisked egg white and fold them shut to form a crescent
- Finely chop the onion and garlic and fry in a little butter until translucent. Dissolve the saffron in the broth and add. Boil vigorously for 1 minute and deglaze with the white wine. 2-3 minutes
- reduce, pour in the cream and simmer on low heat for about 10 minutes until the sauce has the desired consistency. Add a little butter and season to taste.
- Cook the ravioli (mezzelune) in boiling salted water for about 3-4 minutes and serve warm.
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