📝 About This Recipe
Originating from the northern regions of Italy, Mezzelune—meaning 'half-moons'—are delicate pasta pockets that capture the essence of rustic Italian elegance. This version features a silky, golden egg dough wrapped around a creamy filling of cow's milk ricotta, sautéed spinach, and sharp Parmigiano-Reggiano. Finished in a nutty noisette butter infused with crispy sage, each bite offers a sublime balance of earthy greens and luxurious textures.
🥗 Ingredients
The Pasta Dough
- 300 grams 00 Flour (extra for dusting)
- 3 pieces Large Eggs (at room temperature)
- 1 teaspoon Olive Oil (extra virgin)
- 1 pinch Sea Salt (fine)
The Filling
- 250 grams Fresh Spinach (washed and stemmed)
- 250 grams Ricotta Cheese (drained of excess moisture)
- 50 grams Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Lemon Zest (finely zested)
The Sauce and Garnish
- 100 grams Unsalted Butter (high quality European style)
- 12-15 pieces Fresh Sage Leaves (whole leaves)
- 1/4 cup Pasta Water (reserved from boiling)
- 1 pinch Black Pepper (freshly cracked)
- 2 tablespoons Toasted Pine Nuts (optional for garnish)
👨🍳 Instructions
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1
On a clean wooden board or marble surface, mound the flour and create a wide well in the center. Crack the eggs into the well, add the olive oil and salt, and whisk the eggs gently with a fork without breaking the flour walls.
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2
Gradually incorporate the flour from the inner walls of the well into the egg mixture until a shaggy dough forms. Use your hands to bring it all together into a ball.
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3
Knead the dough vigorously for 8-10 minutes. Push with the heel of your hand, fold, and rotate until the dough is smooth, elastic, and springs back when poked. Wrap in plastic film and rest at room temperature for at least 30 minutes.
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4
While the dough rests, wilt the spinach in a dry pan over medium heat for 2-3 minutes. Once wilted, place in a clean kitchen towel and squeeze out every drop of liquid possible—this is crucial to prevent soggy pasta.
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5
Finely chop the dried spinach and mix it in a bowl with the ricotta, Parmigiano-Reggiano, nutmeg, lemon zest, and a pinch of salt. Transfer the filling to a piping bag for easier assembly.
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6
Divide the rested dough into 4 pieces. Work with one piece at a time, keeping the others covered. Flatten the dough and run it through a pasta machine, starting at the widest setting and gradually decreasing to the second-thinnest setting (usually #7 or #8).
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7
Lay the long pasta sheet on a floured surface. Use a 3-inch (8cm) round cookie cutter to cut circles out of the dough.
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8
Pipe about one teaspoon of filling into the center of each circle. Lightly moisten the edges of the bottom half of the circle with a tiny bit of water using your finger.
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9
Fold the top half over the filling to create a half-moon shape. Press firmly around the filling to expel any air bubbles, then seal the edges tightly.
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10
Place the finished mezzelune on a tray dusted with semolina or cornmeal. Repeat with the remaining dough and filling.
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11
Bring a large pot of heavily salted water to a gentle boil. In a large skillet, melt the butter over medium heat until it begins to foam.
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12
Add the sage leaves to the butter. Cook until the butter turns a golden hazelnut brown and smells nutty, and the sage leaves become crisp. Remove from heat immediately so it doesn't burn.
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13
Drop the mezzelune into the boiling water. Cook for 3-4 minutes; they will float to the surface when they are al dente.
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14
Use a slotted spoon to transfer the pasta directly into the brown butter skillet. Add a splash of pasta water and toss gently over low heat for 1 minute to emulsify the sauce.
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15
Plate the mezzelune immediately, drizzling with the remaining brown butter and topping with the crispy sage leaves and a final dusting of cheese.
💡 Chef's Tips
If your ricotta is very watery, let it strain in a fine-mesh sieve over a bowl for 2 hours before using. Always remove as much air as possible when sealing the pasta to prevent them from bursting in the water. Use '00' flour for the smoothest texture, but all-purpose flour can work in a pinch if you knead it slightly longer. Don't overfill the circles; a teaspoon is plenty, as overfilling makes it difficult to get a proper seal. If the dough feels too dry while kneading, dampen your hands with water rather than adding water directly to the pile.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a Vermentino. Serve with a side of lightly dressed arugula salad to cut through the richness of the butter. Start the meal with a classic Antipasto platter featuring Prosciutto di Parma and melon. Finish the plate with a sprinkle of toasted pine nuts for a delightful textural contrast. Offer extra freshly grated Parmigiano-Reggiano at the table for guests to add as desired.