Alberto's Mezzelune with pistachio filling and saffron sauce

Ingredients for 4 servings:

• 400 g flour
• 4 egg yolks
• 1 egg(s)
• 2 tbsp spinach, finely chopped
• 1 tbsp oil
• some salt
• 200 g pistachios
• 100 g walnuts
• 200 g Parmesan, grated
• 1 egg yolk
• 1 bunch parsley, flat
• Salt and pepper, plenty of nutmeg
• 1 onion(s)
• 2 garlic cloves
• 200 ml broth
• 200 ml white wine
• 200 g cream
• 2 bags of saffron threads
• butter
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a pasta dough with the ingredients and roll it out thinly. Peel the pistachios and process them in a food processor with the Parmesan cheese, walnuts, and egg yolk until you get a fine paste. If the filling is a bit too firm or crumbly, add another egg yolk. Cut out round shapes from the thin dough. Place the paste on top, brush the edges with beaten egg white, and fold them over to form a half-moon. Finely chop the onion and garlic and fry them in a little butter until translucent. Dissolve the saffron in the stock and add it. Boil vigorously for 1 minute, then deglaze with the white wine. Reduce for 2-3 minutes, pour in the cream, and simmer on low heat for about 10 minutes, until the sauce has reached the desired consistency. Add a little butter and season to taste. Cook the ravioli (mezzelune) in boiling salted water for about 3-4 minutes and serve warm.