Mezzelune Ripieni Di Ricotta E Spinaci

5 from 4 votes
Prep Time 45 mins
Cook Time 6 mins
Rest Time 30 mins
Total Time 1 hr 21 mins
Course Dinner
Cuisine European
Servings 3 people



  • 200 g Farina di segale (rye flour)
  • 50 g Farina di grano duro Tenero 00 (Italian wheat flour)
  • 1 Egg size M.
  • 2 tbsp Olive oil
  • 1 tsp struck Salt
  • 100 ml Room warm water


  • 1 bigger Boiled potato
  • 1 small Onion
  • 2 small Garlic cloves
  • 100 g Baby spinach
  • 1 tbsp go. Finely grated Parmesan
  • 100 g Ricotta
  • Pepper salt
  • 1 tbsp Olive oil

Nut butter topping:

  • 60 g Butter
  • 12 Piece Sage leaves



  • Mix both flours and place on the work surface. Make a large well in the middle, add egg, oil and salt and stir with a fork. Always add a little flour from the edge until nothing can run out. Then gradually work in a little water until a dusty, crumbly dough is formed. Then continue kneading with your hands and now only add the water in a tablespoon. It is possible that not everything is needed. When the result is a smooth, elastic and no longer brittle dough (it must be possible to press it in with slight resistance), wrap it in cling film and let it rest for 30 minutes at room temperature.


  • Peel the potato, cut it into small cubes and cook it in salted water until it is cooked (this takes no more than 3 - 4 minutes). Then pour through a sieve and let cool down in it. Finely grate the Parmesan. Peel the onion and dice it. Chop the garlic very finely.
  • Sauté the onion and garlic in a pan in the olive oil until translucent. Add the spinach and only expose it to the heat until it has completely collapsed. Then season with pepper and salt, pass through it briefly once with a hand blender to coarsely chop the spinach (do not puree) and transfer it to a bowl. Mix with the ricotta and Parmesan and finally pass the potatoes through the sieve and mix in. Finally, taste again, it can be a little over-spicy.

Production of mezzelines (with and without machine):

  • Divide the dough into 3 portions. Each - well floured - at level "0" at least 5 times. Fold the sheet of dough together once after each pulling it through. Then pull through from level 1 - 5 1 x each time. If there is no machine at hand, roll out the dough portions on a floured work surface with the rolling stick 5 times relatively thin and also fold them once after each roll out. Then roll out into strips about 13 cm wide and 1 - 1.5 mm thin. With or without a machine, don't forget to lightly flour the dough and the work surface.
  • Cut out circles with a diameter of 7.5 - 8 cm from the strips. Knead the leftover dough again, roll out as before and process until the dough is used up.
  • Now brush half of the dough sheets with a little water, place a teaspoon of the filling in the center and fold them together to form a crescent. Finally, press in the edge with a fork, creating a pattern and sealing it well at the same time.
  • When all are done, heat well salted water in a larger saucepan. When it boils, add the mezzelune and let it simmer for about 2 minutes on a slightly reduced heat. It shouldn't be boiling now. When they have risen to the surface, remove the pan from the heat and just leave them in the water until the nut butter is ready.
  • To do this, put the butter in a pan (or saucepan) and melt it over the heat that is not too high. Then let it simmer gently until the whey has settled on the bottom of the pot and begins to brown slightly. Add the sage leaves and fry them lightly. But stick with the butter so that the whey doesn't burn and turn black.
  • Then lift the mezzelune out of the water with a sieve ladle, drain very well and arrange decoratively on the plate. Do not pour the nut butter over too stingily and decorate with the cross sage leaves and some thinly grated Parmesan.
  • The ingredients listed here produced 30 crescents. 10 pieces is not too much for a main course. As a starter, half of the amount per person would be sufficient, i.e. for 6 people.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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