tagAlt.Ricotta Chive filled Mezzelune with Yellow Pepper04042019

Mezzelune Stuffed with Ricotta and Chives over Creamy Yellow Pepper Sauce

An unforgettable summer pasta: handmade mezzelune filled with ricotta and chives, nestled atop a silky yellow pepper sauce.
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    • ( Scored 5 on 1 reviews )

Nina:

Ricotta cheese screams summertime to me - not sure why though since it's perfect just about any time of year!! Here it works so well though with th...

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tagAlt.Ricotta Chive filled Mezzelune with Yellow Pepper04042019

Embrace the vibrant bounty of summer with this exquisite fresh pasta dish, designed to celebrate the best of the season's produce. Cooking with ingredients at their peak not only enhances flavor but also maximizes nutritional value and brings brilliant color to your table.

In this recipe, sweet and sun-ripened yellow bell peppers are transformed into a luscious, velvety sauce that serves as a radiant backdrop for delicate mezzelune—crescent-shaped pasta parcels filled with a dreamy blend of ricotta and fresh chives. This harmonious combination captures the very essence of Italian summertime cooking, balancing creamy richness with the gentle heat and sweetness of peppers.

For best results and to streamline your preparation, you can make the fresh pasta dough ahead of time—even the evening before. This not only allows the dough to rest and develop a better texture but also makes it easier to shape when you're ready to assemble your pasta. With a little planning, you’ll deliver a spectacular, colorful meal that’s sure to become a family favorite.

Ingredients

for 4 servings

Homemade Mezzelune Dough for Ricotta and Chive Mezzelune

  • Semola flour 400 grams
  • Egg 4

Simple Ricotta and Chive Mezzelune filling

  • Ricotta cheese (Sheep's Milk) 300 grams
  • Parmesan cheese (Grated) 50 grams
  • Chives as needed
  • Salt as needed

Yellow Bell Pepper Cream Sauce for Ricotta and Chive Mezzelune

  • Yellow Bell Pepper 1
  • Onion 0.5
  • Potatoes 1
  • Salt as needed
  • Extra-virgin olive oil as needed
  • Basil (Leaves) as needed

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Preparation

for 4 servings

Step

1

Of 5

Mix the Filling for the Ricotta and Chive Mezzelune

In a medium mixing bowl, combine well-drained ricotta cheese with finely grated Parmesan, a pinch of salt, and freshly minced chives. Use a wooden spoon to blend the mixture until smooth and creamy, tasting and adjusting the seasoning as needed.

Set the filling aside until you're ready to assemble the pasta.

Step

2

Of 5

Knead and Rest the Fresh Pasta Dough

In a medium bowl, mix together semola flour and eggs until they form a cohesive dough. Knead the dough thoroughly on a floured surface—using the heel of your hand—until it becomes soft, elastic, and uniform in texture.

Shape the dough into a ball and wrap it tightly in plastic wrap to prevent drying. Let it rest at room temperature for at least 15 minutes. This crucial resting period allows the gluten to relax, making the dough easier to roll out and shape.

Step

3

Of 5

Prepare the Silky Yellow Pepper Sauce

Finely chop a yellow or golden onion and dice a potato, setting both aside. Warm a sauté pan over medium heat and add a generous drizzle of extra-virgin olive oil. Sweat the onions gently until they become translucent and tender, then add the diced potato and cook for a few more minutes.

Halve and deseed the yellow bell pepper, removing any white membranes. Slice the pepper thinly and add it to the pan with the onions and potatoes. Season lightly with salt and add a splash of water to help the vegetables soften. Cover and simmer on very low heat for at least 30 minutes, allowing the flavors to meld and the vegetables to become meltingly soft.

Once cooked, transfer the mixture to a blender and blend until the sauce is completely smooth, creating a bright, creamy pepper purée.

Step

4

Of 5

Shape and Fill the Mezzelune

Unwrap the rested dough and flatten it into a rectangle about the width of your pasta machine. Begin rolling the dough through the machine, dusting with semola as needed to prevent sticking. Gradually decrease the thickness setting to achieve a thin, even pasta sheet.

Generously dust your work surface with semola and lay out the pasta sheet. Using a round cutter, punch out circles from the dough. Lightly brush each circle with water, then place a small spoonful of the ricotta and chive filling just off-center.

Fold each circle over the filling to form a half-moon, pressing around the filling to expel any trapped air. Firmly seal the edges and, if desired, pinch the two ends together for a classic mezzelune shape. Set the finished mezzelune on a tray dusted with semola to keep them from sticking.

Step

5

Of 5

Cook the Mezzelune and Assemble the Dish

Bring a large pot of salted water to a rolling boil. Gently drop in the mezzelune and cook for 2–3 minutes, or until they float to the surface and are tender.

Drain the mezzelune carefully. Spoon a generous amount of the yellow pepper cream onto each plate, then arrange the hot mezzelune on top of the sauce.

Finish the dish with a sprinkle of shredded fresh basil and an extra shower of grated Parmesan. Serve immediately to enjoy the wonderful interplay of flavors and textures.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Nina Sunday 16th of August 2020

Summery perfection

Ricotta cheese screams summertime to me - not sure why though since it's perfect just about any time of year!! Here it works so well though with the fresh chives and pepper sauce - I was surprised at how easily it came together, but I'm definitely not complaining about spending less time in the kitchen!!

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