Mezzelune Di Grano Saraceno Al Bitto Con Ragu Di Funghi Porcini


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

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

How to make the MEZZELUNE DI GRANO SARACENO AL BITTO CON RAGU’ DI FUNGHI PORCINI – Half Moons with Bitto Cheese and Porcini Mushroom Sauce:

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. Saute 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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at