40g/1½oz Parmesan cheese, grated, plus extra for garnish
First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes.
Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper.
Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out.
Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling.
When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes.
Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice.
Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest.
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