Mezzelune with Ricotta and Pecorino

The Fact that the Mezzelune are Handmade at the Moment is the Preciousness of this Recipe

Certainly, this recipe for handmade Mezzelune pasta, stuffed with Ricotta and Pecorino and paired with cherries sautéed in butter, might seem a bit complicated in both preparation and taste—but it's not! You will find this handmade filled pasta to be a wonderful surprise. The important thing is to pay attention to properly balancing the salty, the sweet, and the acidic elements, and you will achieve a great result. In any case, the Mezzelune can also be paired with any other sauce you like or consider to be a pleasing combination. We have also prepared them with a mixed Mushroom sauce and they were excellent. A Truffle sauce (be it black or white) is definitely a suitable pairing as well.

Ingredients for 4 People

• 500g of "00" Pasta Flour - Bolognami line
• 5 Fresh, Quality Eggs
• 250g of Fresh Sheep's Ricotta
• 250g of Roccaccio Aged Pecorino di Norcia
• Extra Virgin Olive Oil Santa Margherita Bolognami
• 250g of Cherries (not too ripe)
• A scant teaspoon of Sugar
• 250g of Excellent Quality Butter
• Salt to taste
• Black Pepper to taste

How to Prepare Mezzelune with Ricotta and Pecorino

We begin the preparation of the Mezzelune pasta stuffed with Ricotta and Pecorino with a sautéed cherry and butter sauce. Create a well with the flour, crack the eggs into it, and start mixing until the dough is smooth. Form a ball, cover it, and let it rest for a moment. Prepare the filling by crushing the ricotta with a fork. Add a drizzle of Santa Margherita Bolognami Extra Virgin Olive Oil and add the grated Roccaccio Aged Pecorino di Norcia. Taste and season with salt and pepper. At this point, take the Pasta Machine. Cut small portions of the dough and start passing them through the machine to create a fairly thin sheet. Cut the sheet into circles using a pasta cutter. Place the filling in a piping bag and distribute the right amount so that you can close the pasta into a Mezzelune shape. Press the two edges together firmly. Melt about 100g of butter in a pan. Sauté the cherries (from which you have previously removed the pits). Taste them once they are warm; if they are too acidic, add a small amount of sugar. Put plenty of salted water on the stove. As soon as it boils, place the Mezzelune in to cook. They should be drained al dente (firm to the bite), as fresh homemade pasta cooks quickly. Drain and plate individually. Pour a moderate amount of the cherry sauce over the top. Enjoy your meal!

The Best Pairing for Ricotta and Pecorino Mezzelune is Grechetto dei Colli Martani Terre de la Custodia

For this recipe of Mezzelune pasta stuffed with Ricotta and Pecorino with a cherry reduction, the most suitable wine for this first course, in our opinion, is the Grechetto Colli Martani Terre de la Custodia. This white wine is produced from Grechetto grapes grown at an altitude of approximately 400 meters above sea level, using the spurred cordon training system, from vineyards about 16 years old. They are located between the Montefalco and Massa Martana areas in our beautiful Umbria. The soil in this territory is predominantly medium-textured, tending toward clay. The vineyard surface is about 5 hectares with a planting density of 5000 vines/hectare and an average production of 100 quintals per hectare. In the glass, it presents an intense yellow color with golden highlights. The nose immediately perceives yellow peach, citrus fruits, and broom flowers, with notes of exotic fruit like mango, and a finish of Mediterranean scrub and asparagus. On the palate, it is immediately notable for its freshness and savoriness. The sip is enveloping and full, with a pleasant softness.