Mezzelune di Grano Saraceno al Bitto con Ragù di Funghi Porcini

Half Moons with Bitto Cheese and Porcini Mushroom Sauce

For the pasta:
1 cup buckwheat flour
1 cup white flour
2 eggs
extra virgin olive oil
salt

For the filling:
10 oz. Bitto cheese
2 egg yolks
1/2 cup of milk
white pepper

For the sauce:
10 oz. porcini mushrooms
12 oz. sweet butter
1 8 oz. glass of white wine
1 sprig of chopped fresh parsley and thyme
1 clove of chopped garlic
salt and pepper

The pasta:
Mix the two flours with the eggs, oil and some water. Knead for about 10 minutes into a smooth dough. Place the dough in a bowl, cover it with a damp cloth, let it rest for two hours.

The filling:
Dice the Bitto cheese and soak in the milk for two hours.

Melt the cheese and milk in a double boiler, adding the 2 egg yolks, the pepper and stirring continuously. Leave to cool.

Roll the dough out into a wide thin sheet. Using a round ravioli cutter, cut as many circles as possible, about 3" wide. Place a teaspoon of the filling on one side of the pasta circle, fold over, crimp the edges with a fork.

The sauce:
Cut the porcini mushrooms into small cubes. Sauté them in a pan with the butter, thyme and garlic. Add the wine, the parsley, salt and pepper to taste.

Cook the half moon ravioli in boiling water. Remove them with a slotted spoon when done, arranging them on a hot serving dish. Spoon the porcini mushroom sauce over them.

 Serves 4