Deliciously Light and Summery Pasta Dish!

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Make Deliciously Light and Summery Pasta Dish!

This recipe will take a little time to achieve that delicious stripped ravioli, but you will find it to be a wonderful exercise, something  to learn and master as the flavor combinations are endless.

Sweet Corn Mezzaluna with a Creamy Garlic and Herb Sauce

Makes 50 Mezzaluna and 2/2 cups of sauce

Ingredients

Pasta

1/2 recipe pasta dough

1/2 recipe spinach pasta dough

Pasta Recipe
(Make two batches.  One for regular pasta and adding  spinach to the second batch)
1/2 cup all purpose flour

6 oz cup semolina flour

3/4 tablespoon extra virgin olive oil

1 tablespoons water, if needed

For spinach

1/2 cup thawed frozen spinach, minced and squeezed dry

Sauce

1 egg, well beaten

2 tablespoons unsalted butter

1 garlic clove
1/2 heaping cup corn kernels, approximately 1 ear

1 cup heavy cream (or half and half)

2 tablespoons grated Parmesan, plus more for garnish

1 tablespoon thinly sliced chives

1 teaspoon minced thyme

Salt and pepper to taste

Filling

2 tablespoons unsalted butter

1/2 small shallot, minced

1 garlic clove, minced

1/2 heaping cup corn kernels, approximately 1 ear

6 ounces mascarpone, softened

4 ounces whole milk ricotta

1 tablespoon thinly sliced chives

salt and pepper to taste

Preparation

Plain pasta dough
In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place the flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.

Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.

 If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 30 minutes before using. 

Spinach Dough
Add the spinach to eggs beat together before adding mixture to the well of flour mixture. Continue following basic pasta dough instructions.

Filling
While dough is resting, place a large skillet over medium heat and melt butter. Add shallot, garlic and corn and saute for 2 to 3 minutes. Season with salt and pepper, remove from heat and cool.

Once corn mixture has cooled, combine all filling ingredients into a mixing bowl and mix together. Refrigerate until ready to use.

Roll each ball of dough out on slightly floured, clean surface to about 1/8 inch thickness. Cut spinach pasta into long 1/4 inch wide strips and lay strips over other pasta sheet, 1/2 inch apart, gently pressing down.

Carefully roll the dough until the green strips adhere into the sheet of dough to create one, big striped sheet of dough.

Using a 3 inch circle cutter, cut as many circles out as possible.

Flip each circle over, so the striped sides are down and place 1 1/2 teaspoons of filling into the center of each circle.

Lightly brush the edge of each filled circle with the beaten egg and carefully fold each mezzaluna in half, pressing as much air out of each one before sealing them shut. Transfer finished mezzaluna onto a parchment lined baking sheet sprinkled with semolina flour.

Fill a large pot with water and bring to a boil over medium-high heat. Once water comes to a boil, add a small handful of salt and about 10 mezzaluna.

Cook mezzaluna for 3 to 4 minutes or until they begin to float to the top of the pot. Using a slotted spoon, transfer mezzaluna to a large plate and repeat with an additional 10 mezzaluna.

Transfer remaining mezzaluna to the large plate and reserve 1/4 cup pasta water.

Sauce

Place a large skillet over medium-high heat and melt butter. Add garlic and remaining corn and saute for 2 minutes. Lower heat to medium, add heavy cream and simmer for 3 to 4 minutes or until the cream has reduced by 1/2. Season with salt and pepper.

Stir in the Parmesan and herbs and simmer until sauce thickens, 1 minute.

Stir in pasta water and slide mezzaluna into the sauce. Cook pasta for about 2 minutes, coating each mezzaluna in the sauce. Adjust seasonings.

Plating/Presentation
Plate 4 mezzaluna (or more) on to a warmed dinner plate. Sprinkle  with Parmesan cheese and more fresh herbs.  A delicious crisp salad and garlic dough balls wrapped in prosciutto. A link to that recipe is below:

http://creativeelegancecatering.blogspot.com/2017/12/warm-yeasty-garlicky-and-salty.html

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