Ricotta Mezzelune Recipe
walnuts, arugula, stracciatella, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Topping
Method
Dough Preparation
- 1
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
- 2
Prepare the Filling
In a bowl, combine ricotta, chopped walnuts, grated Parmesan, salt, and black pepper. Mix well until combined.
Assembly
- 3
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
- 4
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.