Delicate lemon and ricotta mezzalune pasta is a sophisticated dish that combines the art of pasta making with a light, zesty filling. While it requires some time and skill to prepare, the result is a restaurant-quality meal that’s sure to impress. The homemade pasta dough, filled with creamy ricotta and bright lemon, is perfectly complemented by a simple butter and mint sauce. This dish takes about 1.5 hours to prepare and cook, offering a rewarding culinary experience.
Preparation time
30 mins to 1 hour
Cooking time
less than 10 mins
Serves
Serves 4–6
Dietary
Vegetarian
From Saturday Kitchen
This pasta dish is moderately healthy, with a balance of carbohydrates, proteins, and fats. The ricotta provides calcium and protein, while the lemon adds vitamin C. However, the butter and cheese content contribute to higher saturated fat and calorie levels. more about nutri-score
Ingredients
For the pasta dough:
- Pasta flour: 200g/7oz
- Organic free-range eggs: 2 large
For the filling:
- Ricotta: 250g/9oz, drained
- Unwaxed lemons: 2, zest and juice
- Parmesan cheese: 15g/½oz, grated
- Salt and freshly ground black pepper: to taste
For the sauce:
- Unsalted butter: 100g/3½oz
- Mint leaves: 20
- Lemon juice: 4 tsp
- Parmesan cheese: 40g/1½oz, grated, plus extra for garnish
Method
Prepare the Pasta Dough
- Place flour in a large bowl or on a clean work surface. Create a well in the center and add eggs.
- Gradually incorporate flour into eggs using a fork.
- Knead with hands until a smooth dough forms.
- Shape into a ball, wrap in clingfilm, and refrigerate for 30 minutes.
Make the Filling
- Combine ricotta, lemon zest, 4 tablespoons lemon juice, grated Parmesan, salt, and pepper.
Form the Mezzalune
- Divide dough into quarters, working with one piece at a time.
- Roll each piece through a pasta machine, from thickest to thinnest settings.
- Cut out 6cm/2.5in circles from the pasta sheet.
- Brush edges with water, add a teaspoon of filling to the center, and fold into half-moon shapes.
- Seal edges with a fork.
- Re-roll trimmings and repeat the process.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook mezzalune in batches for about 3½ minutes.
Prepare the Sauce
- Melt butter with mint leaves in a large frying pan over medium-high heat.
- Add lemon juice to the melted butter.
Finish and Serve
- Transfer cooked mezzalune to the sauce using a slotted spoon.
- Cook for about a minute, shaking the pan to coat pasta with sauce.
- Add Parmesan and gently mix.
- Serve immediately, garnished with extra Parmesan and lemon zest.
Nutri-score Health Check
This lemon and ricotta mezzalune pasta receives a Nutri-score of C, indicating it’s moderately healthy. Here’s how the score was determined:
- Positive components: The dish contains protein and calcium from ricotta and Parmesan. Lemon provides vitamin C and antioxidants.
- The use of whole eggs in the pasta dough adds some nutritional value, including vitamins and minerals.
- Negative components: The dish is relatively high in saturated fats due to the butter and cheese content.
- The pasta contributes to a high carbohydrate content, which can impact blood sugar levels.
- The overall calorie content is moderately high, primarily from fats and carbohydrates.
While not in the healthiest categories (A or B), this dish still offers some nutritional benefits. To improve the score, consider using whole wheat flour for the pasta, reducing the amount of butter, or incorporating more vegetables into the dish. As with many pasta dishes, portion control is key to maintaining a balanced diet.