Half Moon Stuffed Pasta with Spinach and Ricotta (Mezzelune)

Mezzelune (half moons or known as crescents) comes from Italy. It is similar to ravioli or pierogi. It is shaped into a half moon and is a type of pasta comprising a filling enveloped in thin pasta dough.

The countries that border Trentino–Alto Adige have an undeniable influence on the local Alpine cuisine. But while this mountainous region is known for its cold, snowy winters and love of hearty pork- based dishes, it's actually a meat-free dish that stands out. Mezzelune is derived from the pierogi-like half-moon Austrian ravioli called schlutzkrapfen, and its simple filling of rich, soft ricotta cheese and fresh spinach is a celebration of the region's ingredients. 

What Can Go Wrong

1. Forgot to cover fresh pasta while rolling:

Bad Outcome:  The pasta is too stiff and dry to work with. What You Should Do: Fresh pasta dough can dry out when exposed to the air, particularly if it has been rolled into sheets and is very thin. When you make fresh pasta dough, you want to cover the unrolled dough in plastic wrap to keep it moist and pliable. Once rolled into sheets, lay a piece of parchment paper on top, then a damp towel. This will help hold in the moisture without making the pasta wet and sticky.

2. Did not wring out spinach

Bad Outcome:  The filling was too wet and muted the flavor of the filling. What You Should Do: One thing we know about spinach is it can really hold onto water. This recipe makes use of frozen spinach, which typically come with a lot of excess water. Once the frozen spinach has been thawed, it’s important to squeeze as much water out of it as you can before chopping it and adding it to the skillet. And don't use fresh spinach for this.

3. Didn't dampen edge of pasta before sealing

Bad Outcome:  The edges would not seal and the filling leaked out during boiling.  What You Should Do: Before you add the filling to the pasta rounds, be sure to brush a little water along the edge of each round.

Can I Substitute The Ricotta Cheese?

Cream cheese is a good substitute for ricotta due to the similar soft, creamy texture of both.The only difference is, cream cheese is higher in fat than ricotta. Ricotta is made with milk alone, while cream cheese is made from both cream and milk.

What Equipment Will You Need?

~ Chef's knife

~ Cutting board

~ Small saucepan

~ Silicone spatula

~ Kitchen scale

~ Measuring spoons

~ Large bowl

~ Pasta machine or rolling pin

~ 3 inch round cookie cutter

~ Slotted spoon

~ Large skillet

RECIPE:

Fresh Egg Pasta:

This recipe is for the Mezzelune. This recipe can be easily be halved, This recipe can be easily halved. You can freeze the other half of the dough wrapped tightly in plastic wrap for later use, or while your machine is out, roll and cut the pasta and freeze it for up to a month.

Suggested equipment are biscuit cutters, manual pasta machine, rolling pin and food processor.

Total Time:

15 minutes, plus at least 30 minutes or up to 4 hours resting time.

MAKES: Makes 1 pound

Ingredients:

• 2 cups (10 ounces) all-purpose flour, plus extra as needed

• 2 large eggs plus 6 large yolks

• 2 tablespoons extra-virgin olive oil

Directions:

1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to 1⁄4 cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn't become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)

2. Transfer dough to clean counter and knead by hand to form uniform ball. Wrap tightly in plastic wrap and let rest for 30 minutes or up to 4 hours.

Half Moon Stuffed Pasta with Spinach and Ricotta (Mezzelune):

Note:The mezzelune require 8 ounces of fresh pasta dough. You will need to make Fresh Egg Pasta for this recipe. 

Total Time: 1½ hours to 2 hours, plus pasta preparation

MAKES:Serves 6

Ingredients:

Filling:

• 2 tablespoons unsalted butter

• 1 shallot, minced

• 10 ounces frozen chopped spinach, thawed and squeezed dry( To thaw the spinach, leave it in the refrigerator overnight. You can also microwave the frozen spinach and drain it in a colander. The best way to dry it out is to wrap it in a clean kitchen towel and squeeze out the excess liquid. )

• Salt (to taste)

• 8 ounces (1 cup) whole-milk ricotta cheese

• 1½ ounces Asiago cheese, grated (¾ cup), plus extra for serving

• 1 large egg yolk

Mezzelune

• 8 ounces Fresh Egg Pasta

• 6 tablespoons unsalted butter

• Salt

Directions:

1. For the filling: Melt butter in small saucepan over medium heat. Add shallot and cook until softened, about 3 minutes. Stir in spinach and 1⁄4 teaspoon salt and cook until spinach is dry, about 1 minute; transfer to large bowl and let cool slightly. Stir in ricotta, Asiago, and egg yolk until well combined. Refrigerate until ready to use. (Filling can be refrigerated for up to 24 hours.)

2. For the mezzelune: Transfer dough to clean counter, divide into 3 pieces, and cover with plastic wrap. Flatten 1 piece of dough into 1⁄2-inch-thick disk. Using pasta machine with rollers set to widest position, feed dough through rollers twice. Bring tapered ends of dough toward middle and press to seal. Feed dough seam side first through rollers again. Repeat feeding dough tapered ends first through rollers set at widest position, without folding, until dough is smooth and barely tacky. (If dough sticks to fingers or rollers, lightly dust with flour and roll again.)

3. Narrow rollers to next setting and feed dough through rollers twice. Continue to progressively narrow rollers, feeding dough through each setting twice, until dough is very thin and semi-transparent. (If dough becomes too long to manage, halve crosswise.) Transfer sheet of pasta to liberally floured sheet of parchment paper. Cover with second sheet of parchment, followed by damp kitchen towel, to keep pasta from drying out. Repeat rolling with remaining 2 pieces of dough, stacking pasta sheets between floured layers of parchment.

4. Liberally dust 2 rimmed baking sheets with flour. Cut 1 pasta sheet into rounds on lightly floured counter using 3-inch round cookie cutter (keep remaining sheets covered); discard scraps. Place 11⁄2 teaspoons filling in center of each round. Working with 1 pasta round at a time, lightly brush edges with water. Fold bottom edge of pasta over filling until flush with top edge to form half-moon shape. Press to seal edges flush to filling and transfer to prepared sheets. Repeat cutting and filling remaining pasta (you should have about 30 mezzelune). Let mezzelune sit uncovered until dry to touch and slightly stiffened, about 30 minutes. (Mezzelune can be wrapped with plastic and refrigerated for up to 4 hours or chilled in freezer until firm, then transferred to zipper-lock bag and frozen for up to 1 month. If frozen, do not thaw before cooking; increase simmering time to 3 to 4 minutes.)

5. Melt butter in 12-inch skillet over medium heat; set aside. Bring 4 quarts water to boil in large pot. Add half of mezzelune and 1 tablespoon salt and simmer gently, stirring often, until edges of pasta are al dente, 2 to 3 minutes. Using slotted spoon, transfer mezzelune to skillet, gently toss to coat, and cover to keep warm. Return cooking water to boil and repeat cooking remaining mezzelune; transfer to skillet. Add 1⁄2 teaspoon salt and gently toss to coat. Top individual portions with extra Asiago before serving.