Are you looking to impress some dinner guests with an elegant yet not overly-time consuming recipe? As you work on the details of your menu, we'd love you to include this recipe into the menu for your wow-inducing evening. You can speed up your prep work by assembling your pasta dough the morning of your meal, or even the night before.
Just pop the prepped dough into the fridge with a cover of plastic wrap and bring to a slight room temp before proceeding with shaping your dough when you're ready to fill and cook your dish. With a versatile filling of blanched spinach and delicate ricotta cheese, this pairs so well with any meat or vegetable second course recipe without weighing you down. It can also be a great one-course dish, but you'll likely want to increase the ingredient amounts to be sure to have more than enough to serve 3 people, and wait for those accolades to start rolling in!
Prepare the pasta dough
Combine two flours together in medium bowl, then place onto clean (preferably wooden surface). Create a well in the middle, and add eggs, a drop of extra-virgin olive oil and a pinch of salt. Begin to pull flours in from sides, using a fork to beat egg and flour together. Continue pulling flours into eggs until you have reached a fairly eggy dough.
Use your hands to knead dough, pulling in remaining flours into mixture. Continue kneading until dough is soft, but elastic and compact.
Cover with plastic wrap and rest in refrigerator for at least 30 minutes.
Prepare the pasta filling
Heat large sauté pan over medium heat, and add spinach.
Cook, turning frequently, for between 3-5 minutes until spinach is completely wilted and cooked. Remove pan from heat, and using a sieve, drain spinach. Press out as much liquid as you can. Alternatively, you can place spinach directly into clean tea towel and squeezing spinach into a ball within the towel, remove all excess liquid from greens. Spinach will need to be as dry as possible.
Remove as much excess liquid from ricotta cheese. Set aside.
Finely chop spinach and combine with ricotta cheese in medium bowl. Adjust to taste with salt and pepper. If you like, a dash of freshly grated nutmeg also is a good flavor enhancer.
Assemble the pasta shapes
Lightly dust clean working space (if you have large wooden board, use here) with just enough flour to prevent dough from sticking to your hands.
Remove dough from fridge, and cut into parts. Place one of the pieces on floured working surface, and flatten with a rolling pin until very thin, or use the pasta machine and continue rolling through until desired thickness reached.
Repeat same steps with other half of dough, making a pasta sheet of the same size. Set aside, covered with a moist towel if necessary to prevent pasta from drying out too much.
Cut with circle cutter and place about 1 teaspoon of filling on dough, closing the mezzelune overlapping the pasta to form a sort of half-moon shape. Seal borders with a fork, put sealed shapes on a tray sprinkled with semolina to avoid the mezzelune from sticking together.
Cook the mezzelune
Bring salted water to a boil in large stock pot, and add a few drops of olive oil. Gently drop mezzelune in lightly boiling water a few at a time.
Cook until pasta is al dente (firm but not too soft or overcooked - approximately a few minutes after when the mezzelune have come to the surface). Drain pasta, picking them from the boiling water with a slotted spoon.
Make the Taleggio sauce and serve
Remove rinds from Taleggio cheese, and chop coarsely.
In large, wide sauté pan, melt milk with Taleggio cheese over very low heat. Ingredients will need to melt and blend with each other, so stir frequently to induce melting.
Add 1 egg yolk to mix and stir well to incorporate ingredients. Adjust to taste with salt and pepper, and if not liquid enough, add small amount of cooking water from pasta to reach desired consistency.
Add mezzelune directly into pan with sauce and stir to coat each pasta shape. Place into individual serving plates and serve warm. If you like, a dusting of freshly grated Parmesan cheese is a great finishing touch.
A note regarding your Mezzelune with Taleggio sauce: if you'd like to brightup up your classic Italian Mezzelune pasta recipe visually, our chefs recommend adding a few colorful, steamed veggies to your final presentation. Our team of expert chefs have opted for a beauitful purple broccoli and yellow zucchini in the photo above, but you can express your style and individuality here by including any colorful, nutritious veggies you like to this Italian recipe.
160 minutes 5 ingredients 421 kCal
15 minutes 9 ingredients 582 kCal