Summary

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

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Instructions

1. Make a pasta dough with the ingredients and roll it out thinly.
2. 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.
3. 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
4. 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
5. 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.
6. Cook the ravioli (mezzelune) in boiling salted water for about 3-4 minutes and serve warm.