Name: Mezzelune with Marinara Sauce – Pasta.com
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: [Sauce] 14 oz tomato puree; [Sauce] salt (to taste); [Filling] 3 oz spinach (cooked and chopped); [Filling] 6 oz. ricotta; [Filling] 3 tablespoons Grana Padano cheese (grated); [Filling] pinch nutmeg; [Filling] salt (to taste); [Filling] black pepper (to taste); [Sauce] 3 tablespoons extra virgin olive oil; [Sauce] 1 garlic clove (crushed)

Mezzelune is a type of fresh pasta filled with different kinds of ingredients, very similar to ravioli. We chose a traditional filling with spinach and ricotta, which pairs perfectly with simple marinara sauce. Also, you can prepare different kinds of fillings like a combination of smoked salmon and fresh herbs, ground meat with chili paste, or a simple prosciutto and cheese filling. Feel free to also use these fresh pasta sheets to prepare lasagne or ravioli.

Mezzelune with Marinara Sauce

A luxurious mezzelune recipe that pairs homemade mezzelune with decadent spinach and ricotta filling.

5 from 1 vote

Print Recipe

Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Course Main Course

Cuisine Italian

Servings

Calories 705 kcal

Ingredients

Mezzelune

4 eggs
3 ⅔ cup all-purpose flour

Filling

3 oz spinach, cooked and chopped
6 oz. ricotta
3 tablespoons Grana Padano cheese, grated
pinch nutmeg
salt, to taste
black pepper, to taste

Sauce

3 tablespoons extra virgin olive oil
1 garlic clove, crushed
14 oz tomato puree
salt, to taste

Instructions

Heat extra virgin olive oil in a saucepan with garlic clove over medium heat.
Add tomato puree and season with salt and sugar.
Let it simmer for 20 minutes. Remove garlic clove.
In a large bowl, combine flour and eggs. Knead shortly until you obtain a homogeneous dough.
Cover with plastic wrap and let it rest for 30 minutes.
In the meantime, prepare the filling by combining spinach and ricotta with grated cheese, salt, pepper, and a pinch of nutmeg. Mix well with a wooden spoon to combine.
Divide the dough into two parts and use a pasta machine to work the dough into two ½ inch thick rectangles.
Use a round ravioli cutter to cut 2-inch disks.
Add a teaspoon of filling in the center of each disk and close it on itself to obtain a half-moon shape.
Cook mezzelune in boiling salted water for approx. 4 minutes.
Add mezzelune to the sauce, and toss gently to coat.
Serve and enjoy.