Making handmade fresh pasta with our top-notch pasta recipes is a wonderful way to slow down your day. Don't forget to take some time to put your hands to work on physical, tangible goods instead of tapping away at a keyboard. If you forget, we're here to remind you, and your taste buds will thank us for our diligence!
Get away from the hustle and bustle of busy work and take some time to yourself as you zen out on fresh handmade mezzelune pasta with an incredible fresh filling. Sweet, smooth pears meet bold, courageous Gorgonzola cheese for a winning combination. If you think your dinner participants would rather something a bit less bold, simply substitute Gorgonzola for the ever-charming Pecorino cheese and soak up your adoring guests' compliments!
Dressed with a light, breezy white wine sauce, this satisfying fresh mezzelune pasta recipe could soon become an award-winning dish in your household! If you've made and mastered this fresh Pear and Gorgonzola pasta recipe, you might also want to check out another dish featuring an Italian gourmet delicacy, Gorgonzola. Head over to the Mamablip Novara Gorgonzola and Radicchio Risotto for another first course option bursting with flavors!
Prepare the mezzelune filling
Place Gorgonzola out to reach room temperature (you'll be using it once pears have cooked). Using classic blender or smaller food processer, mince sandwich bread slices into fine crumbs, set aside.
Peel and core two pears. Cut each into four segments and finely slice each segment. Heat medium-sized skillet over medium flame, and add pears. Add a splash of water, and cook until pears become mushy. Remove from heat, allow to cool slightly.
In medium-sized mixing bowl, mash the room temperature Gorgonzola with a fork into very fine lumps. Add the cooked pears to the Gorgonzola, the minced bread, and your desired amount of grated Parmesan cheese. Adjust to taste with salt and pepper, and mix well.
A note for the bread you'll need to use in this recipe: use classic sandwich bread or any other soft crumb bread option.
Shape the mezzelune
Remove fresh pasta dough from refrigerator. Using a rolling pin or a pasta machine, roll dough into thin sheets. From these sheets, cut twenty circles about 5 cm in diameter.
Place a tablespoon of the filling into the center of each and fold this in half to make twenty half-moon shapes, being sure to flatten out any air pockets around the filling.
Prepare the pasta sauce and finish dish
Peel onion, and finely mince, set aside. Thinly slice remaining pear (you can opt to leave the skin on or remove, whichever your preference), set aside.
In a medium skillet, coat bottom of pan with olive oil. When heated, add minced onion and sliced pear (if mixture looks too dry, add a splash of water). Cook for ten minutes over medium heat until mushy. Add a glass of white wine and cook for approximately 2 minutes, or as long as it takes for wine to evaporate.
Meanwhile, bring a large pot of salted water to a boil. Gently add your prepared mezzelune, and cook until the pasta is just al dente. Drain and add to the skillet with the onion and pears. Sauté briefly over high heat so that the pasta absorbs the flavors of the sauce.
Transfer to a serving dish, and serve immediately, with grated Parmesan cheese on the side.
75 minutes 8 ingredients 155 kCal