Mezzelune
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1 tsp salt
- 8 oz fresh ricotta cheese
- 4 oz fresh mozzarella, finely diced
- 2 oz grated Parmigiano-Reggiano
- 1 cup fresh corn kernels, lightly charred
- 3 tbsp fresh basil, chiffonade
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 6 fresh sage leaves
- Kosher salt and cracked black pepper to taste
- 1 oz crispy pancetta, minced
Instructions
- Make pasta dough by mounding flour on a work surface, creating a well in the center. Add eggs, olive oil, and salt to the well. Using a fork, gradually incorporate flour from the sides until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest 20 minutes at room temperature.
- While dough rests, prepare filling: combine ricotta, diced mozzarella, Parmigiano-Reggiano, charred corn kernels, fresh basil, minced garlic, crispy pancetta, and a pinch each of salt and pepper in a bowl. Mix gently until just combined—do not overmix or ricotta will become grainy.
- Roll pasta dough through a pasta machine starting at widest setting, folding and rolling 2-3 times. Progressively narrow settings until you reach the second-thinnest setting. Lay sheet on lightly floured surface and trim to 4-inch width.
- Cut pasta into 4-inch squares. Place 1 tbsp filling slightly off-center on each square. Fold diagonally to create a triangle, pressing edges firmly to seal. Bring the two opposite points of the triangle together and press to form the characteristic half-moon (mezzelune) shape with a sealed pocket.
- Bring a large pot of salted water to a rolling boil (212°F). Working in batches, carefully add mezzelune and cook for 4-5 minutes until they float and cook 1 minute more. They should be tender with slight resistance when bitten.
- While mezzelune cook, melt butter in a large skillet over medium heat. Add sage leaves and cook for 2 minutes until fragrant and butter is foaming with light golden color. Remove from heat.
- Transfer cooked mezzelune directly from water to the sage butter using a slotted spoon, gently tossing to coat. Finish with freshly cracked black pepper, additional Parmigiano-Reggiano, and reserved pancetta. Serve immediately.
Inspired by David Benstock’s winning mezzelune. This is a plausible recreation, not the chef’s original recipe.