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.