Mezzelune with Chanterelle and Ricotta Filling

Summary

Ingredients

For the filling:

• 1 teaspoon ghee or clarified butter
• 250 g chanterelles, fresh
• 1 small shallot (s)
• 1 teaspoon bacon
• 100 g ricotta
• 30 g Parmesan (Parmiiano Reiano)
• 2 tablespoon cheese (Provolone Piccante)
• 1 egg yolk
• salt and pepper
• nutmeg

For the dough:

• 150 g semolina, fine (durum wheat semola) or flour
• 1 egg (s)
• 1 egg yolk
• 1 teaspoon salt
• 1 tablespoon olive oil
• water for brushing

For the sauce:

• 4 tablespoon butter
• 1 stalk sage
• Parmesan (Parmigiano Reggiano)

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Instructions

1. Cut the chanterelles, shallot, and bacon into tiny cubes. Heat 1 teaspoon ghee in a pan over medium-high heat. Add the chanterelle cubes and cook for 5-7 minutes until they release their moisture and begin to dry. Add the shallot and bacon cubes and cook for 2-3 minutes more until the shallot softens. Remove from heat and let cool to room temperature.
2. Mix the cooled chanterelle mixture with 100g ricotta and 30g Parmigiano. Season with salt, pepper, and a pinch of nutmeg to taste. Let sit for 10 minutes. Stir in 2 tablespoons Provolone cheese and 1 egg yolk. Adjust seasoning if needed.
3. Pour semolina (or all-purpose flour) on a clean work surface in a mound. Make a well in the center. Add roughly 1-2 egg yolks, a pinch of salt, and 1 tablespoon oil to the well. Using a fork, mix the center ingredients, gradually pulling semolina from the sides into the center until a shaggy dough forms (you may not use all the semolina).
4. Knead the dough with your hands for 10 minutes until smooth and elastic. Wrap tightly in cling film and let rest at room temperature for 1 hour.
5. Lay a silicone mat on your work surface. Roll out half the dough with a long rolling pin into a thin oval shape, nearly covering the mat. Cut out circles using a 12 cm round cutter (or 8 cm for smaller portions, making about 20-40 pieces depending on size).
6. Gather the leftover dough scraps and hold them briefly under running water. Wrap tightly in cling film—you can re-roll and cut them later, or roll them into tagliatelle if desired.
7. Place roughly 1 tablespoon of filling on each dough circle, slightly off-center. Moisten the edges with water. Fold each circle in half to form a half-moon shape. Squeeze out air pockets and press the edges firmly to seal.
8. Bring a large pot of salted water to a boil over high heat (212°F / 100°C). Gently add the filled mezzelune and cook for 3-5 minutes until they float and are cooked through. While cooking, gently melt roughly 2 tablespoons butter in a small pan over medium heat. Finely chop roughly 2-3 fresh sage leaves and add to the butter, cooking for 1-2 minutes. Remove the cooked pasta from the water with a slotted spoon, drain well, and place on serving plates. Pour the sage butter over and top with freshly grated Parmigiano. Serve immediately.