Homemade Spinach and Ricotta Mezzelune

Ingredients

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 200g (7 oz) fresh spinach, cooked and squeezed dry 200g (7 oz) fresh spinach, cooked and squeezed dry
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Tomato sauce or olive oil and Parmesan cheese, for serving Tomato sauce or olive oil and Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked spinach, ricotta cheese, nutmeg, salt, and pepper until well combined.
3. 3.
   Roll out the pasta dough on a lightly floured surface until it is thin but not transparent.
4. 4.
   Using a round cookie cutter or a glass, cut out circles from the dough.
5. 5.
   Place a spoonful of the spinach and ricotta mixture in the center of each circle.
6. 6.
   Fold the circles in half, creating a half-moon shape, and press the edges firmly to seal.
7. 7.
   Bring a large pot of salted water to a boil. Cook the mezzelune in batches for about 3-4 minutes or until they float to the surface.
8. 8.
   Remove the cooked mezzelune from the water using a slotted spoon and transfer them to a serving dish.
9. 9.
   Serve the mezzelune with your choice of tomato sauce or drizzle with olive oil and sprinkle with Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until wilted and then squeeze out any excess moisture to prevent the filling from becoming watery.
• Ricotta cheese — Use fresh ricotta cheese for the best flavor and texture. If the ricotta is too wet, drain it in a sieve before using.

Tips & Tricks

• To save time, you can use store-bought fresh pasta sheets instead of making the dough from scratch.
• Experiment with different fillings such as mushroom and goat cheese or butternut squash and sage.
• Serve the mezzelune with a side of fresh salad for a complete meal.
• If you prefer a crispy texture, you can pan-fry the cooked mezzelune in a little olive oil until golden brown.
• Leftover mezzelune can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Spinach and Ricotta Mezzelune hot, either with a simple tomato sauce or drizzled with olive oil and sprinkled with Parmesan cheese. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the mezzelune on a large serving platter, making sure to display their beautiful half-moon shape. Drizzle the sauce or olive oil over the top and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh basil for an elegant presentation.