Mezzalune Of Goat Ricotta Cheese With Green Onion Sauce

INGREDIENTS

INSTRUCTIONS

Note: See the "Green Pasta" recipe which is included in this
collection.  To make the filling: Mix softened goat cheese with 1/4 cup
of the  grated Parmesan cheese, chopped parsley, egg, pinch of salt,
and a  pinch of ground nutmeg until well blended with a moist,
paste-like  consistency. Bring 4 quarts of water to a low boil and add
the  remaining 1 tablespoon salt. Roll out all of the Green Pasta dough
with pasta rolling machine until the dough is about 1/16-inch thick.
Using a large water glass or a wine glass that is about 3 inches in
diameter, cut the pasta dough into rounds. Cover the rounds with a
damp dish towel. Re-roll the remaining dough into a ball and pass
through the pasta machine again until the pasta sheet is 1/16-inch
thick. Repeat cutting the dough into 3-inch rounds until all the  dough
is used. Fill each round with 1/2 tablespoon of filling. Fold  each
round in half and pinch closed, trying to remove any air  pockets.
Continue this until all pasta rounds are completed. Place  the
mezzalune in boiling water and slowly boil for 2 minutes, just  until
the pasta is tender. Meanwhile place 6 tablespoons of butter in  a
large pan and melt until liquid. Add scallions and saute until just
soft, about 1 minute. Using a slotted spoon, remove the mezzalune  from
the water and gently toss into the pan with the butter and  scallion
mixture. Add the remaining 4 tablespoons Parmesan cheese and  simmer
for 30 seconds. Place on a large warm serving platter and  serve
immediately. This recipe yields 4 servings.  Recipe Source: MOLTO MARIO
with Mario Batali From the TV FOOD NETWORK  ~ (Show # MB-5604 broadcast
01-12-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-04-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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