Mezzelune with pecorino and walnut filling, spinach and lime sauce

Ingredients for 4 servings:

• 3 eggs
• 300 g instant flour or pasta flour
• some egg yolk or water, for brushing
• 150 g Pecorino
• 150 g walnuts
• 150 g ricotta
• 2 egg yolks
• 2 shallots
• 500 g leaf spinach, ready to cook
• 250 g cherry tomatoes
• 2 cloves garlic
• some butter or olive oil
• salt and pepper
• nutmeg
• 2 limes
• some butter
• 200 ml cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

For the dough, place the flour on a work surface and make a well in the center. Crack the eggs into the well and mix them with a fork, adding a little flour at a time. When the dough begins to firm up, continue kneading with your hands. Knead the dough thoroughly for about 10 minutes until it is supple and smooth. Let it rest, wrapped in plastic wrap, for at least an hour, or preferably overnight. For the filling, finely chop the nuts by hand (do not grind them in a machine) and finely grate the cheese. Mix together the pecorino, nuts, ricotta, and egg yolk and season to taste. For the mezzelune, roll out the pasta dough thinly (translucent) and cut out round dough discs with a diameter of about 5-7 cm (using cookie cutters or glasses, etc.). Using a piping bag or a spoon, place some of the filling in the center of the disc, brush the edges with a little egg yolk or water, fold over, and press down firmly with a fork if necessary. Cook in boiling salted water for a few minutes until they float to the top. For the sauce, finely dice the shallot and sauté in foaming butter until translucent. Wash the limes, grate the zest and squeeze out the juice. Deglaze the shallot with the juice and allow to reduce slightly, pour in the cream and bring to the boil briefly. Strain through a fine sieve, add the grated zest, bring to the boil again briefly and season to taste. If desired, puree until frothed with a hand blender and serve. For the vegetables, finely dice the shallots and sauté in a little butter or olive oil until translucent, finely chop the garlic and add it and sauté briefly. Add the spinach and allow it to wilt, add the halved tomatoes and allow the tomatoes to “melt” a little. Season to taste.