Lemon and ricotta mezzalune (Mezzalune al limone)

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 4–6

Dietary
Vegetarian


By Gennaro Contaldo
From Saturday Kitchen

Ingredients

For the pasta dough

  • 200g/7oz pasta flour
  • 2 large organic free-range eggs

For the filling

  • 250g/9oz ricotta, drained
  • 2 unwaxed lemons, zest and juice
  • 15g/½oz Parmesan cheese, grated
  • salt and freshly ground black pepper

For the sauce

  • 100g/3½oz unsalted butter
  • 20 mint leaves
  • 4 tsp lemon juice
  • 40g/1½oz Parmesan cheese, grated, plus extra for garnish
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