Half Moons filled with Shrimp

Mezzelune al Gambero

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Pasta Sheets Regular Batch
1 recipe Quick Shrimp Sauce (see recipe page)
¾ pound Shrimp, peeled and deveined (use shells for Quick Shrimp Sauce)
2 Tablespoons White Wine
2 Tablespoons Cream
1 Tablespoon chopped green onion, white part only
1 Egg
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
2 Tablespoons chopped fresh Parsley for garnish

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Serves 4-6
Printable Version
Prepare the Fresh Pasta Sheets according to the recipe on. Prepare the Quick Shrimp Sauce according to the recipe on.
To make the shrimp filling, stir together the raw shrimp, wine, cream and chopped onion. Let the shrimp marinate for at least 10 minutes. Add the egg, salt and pepper and process the shrimp mixture in a blender or food processor to a thick paste.
Cut the fresh pasta sheets with a cookie cutter into 2 ½"-3" rounds. Spoon 1 teaspoon of the shrimp filling in the middle of a round, dab the edges with the egg yolk and water mixture and fold it over in the shape of a ½ moon. Press out any excess air and pinch the edges to seal. Place the finished pasta on a floured tray and dust the pasta with additional flour to prevent the pieces from sticking together. Repeat with the remaining ingredients. Wrap the finished mezzelune with plastic and keep refrigerated until ready to cook.
Put a large pot of salted water on to boil.
Reheat the Quick Shrimp Sauce. Cook the pasta in the boiling water until the filling is just cooked through and the pasta is tender, 2-3 minutes. Drain the pasta and return it to the empty pot. Pour over the sauce and gently toss over low heat to combine, 1-2 minutes. Spoon the half moons and sauce onto a warm serving platter and sprinkle with parsley. Serve hot.
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