Ingredients

The following ingredients have 5 Servings
  • 1/2 pound spinach, pea shoots or nettles, tough stems removed
  • 2 cups fresh ricotta
  • 1/2 cup grated Parmesan, plus more for garnish
  • Salt and pepper
  • 1 teaspoon lemon zest
  • Pinch of grated nutmeg
  • 1 tablespoon chopped mint
  • Fresh egg pasta dough (<a href="http://cooking.nytimes.com/recipes/1014586-basic-dough-for-fresh-egg-pasta">see recipe</a>)
  • Semolina or rice flour, for dusting
  • 3 tablespoons butter or extra-virgin olive oil
  • 6 ounces thinly sliced shiitake mushrooms
  • 1 cup shucked fresh peas
  • 1/2 cup finely chopped scallions

Instruction

  • Bring a saucepan of generously salted water to a boil. Blanch spinach briefly, about 15 seconds, then plunge into an ice bath. Drain, squeeze dry, and chop finely.
  • Put ricotta in a mixing bowl and add Parmesan, chopped spinach, lemon zest, nutmeg and mint. Season with salt and pepper and mix well. Taste and adjust seasoning.
  • Roll pasta dough into thin sheets. Using a sharp cookie cutter, punch out 3-inch rounds; you should have about 36 pieces. Dust lightly with semolina flour, then cover with a clean, damp kitchen towel to keep them from drying out. Line a baking sheet with parchment paper and sprinkle with semolina.
  • Working in batches, fill 6 pasta rounds at a time: Lay pasta flat on a work surface and place about a tablespoon of filling in the center of each round. With a pastry brush or finger, moisten outer edge sparingly with water and fold over to make a half-moon, pressing to seal. Transfer to baking sheet. Continue until all rounds are filled. Dust tops lightly with semolina and store, uncovered in the refrigerator, until ready to cook.
  • Bring a large pot of generously salted water to a boil for pasta.
  • Put a large skillet over medium-high heat. Add 1 tablespoon butter and the shiitakes. Season with salt and sauté quickly until lightly browned, about 2 minutes. Remove mushrooms from pan and set aside. Add 2 more tablespoons butter to pan. When it sizzles, add peas and scallions and a little salt and pepper. Add 1/2 cup water and cook uncovered for about 3 minutes. Return mushrooms to pan and turn off heat.
  • Meanwhile, cook the pasta: Drop mezzelune in boiling water and cook for 2 to 3 minutes, or until they float to the surface. Remove with a spider or slotted spoon and transfer to a warm platter. Reheat peas and mushrooms and pour over the pasta. Garnish with chives.