Ricotta Mezzelune Recipe
walnuts, arugula, stracciatella, lemon
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
Make the Dough
In a large bowl, mix together the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a bowl, combine ricotta, chopped walnuts, grated Parmesan, salt, and black pepper. Mix well until combined.
Assembly
Assemble the Mezzelune
Roll out the dough into thin sheets. Cut into circles using a cookie cutter or a glass. Place a small spoonful of filling in the center of each circle. Fold over and press the edges to seal, creating a half-moon shape.
Cooking
Cook the Mezzelune
Bring a large pot of salted water to a boil. Add the mezzelune and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.
