Mezzelune Stuffed with Ricotta and Spinach in Silky Taleggio Cheese Sauce

Begin by blending two types of flour in a medium-sized bowl, then mound the mixture on a clean, preferably wooden, surface. Create a well in the center and add whole eggs, a drizzle of extra-virgin olive oil, and a touch of salt. With a fork, gently draw the flour into the eggs, gradually creating a soft, slightly sticky dough.

Once the mixture starts to come together, use your hands to knead it, incorporating any stray flour until you achieve a smooth, elastic, and compact dough. This traditional method, known as the 'fontana' technique, dates back centuries and ensures a tender pasta texture.

Wrap the dough tightly in plastic and chill in the refrigerator for a minimum of 30 minutes to allow the gluten to relax and the flavors to meld.

Warm a large sauté pan over moderate heat and add the fresh spinach leaves.

Cook, stirring often, until the spinach is fully wilted and tender, usually within 3-5 minutes. Remove the pan from the heat. To extract excess moisture, transfer the spinach to a fine mesh sieve and press, or gather it in a clean tea towel and squeeze until almost dry—removing as much liquid as possible is crucial to prevent soggy pasta.

Drain any extra liquid from the ricotta cheese as well. In a bowl, finely chop the dried spinach and mix with the ricotta. Season generously with salt and pepper, and, for a subtle aromatic note, grate in a small amount of fresh nutmeg. The addition of nutmeg is a nod to classic Italian filling traditions, enhancing the freshness of the greens.

Lightly flour your work surface (a wooden board is ideal for authenticity) to prevent sticking.

Take the rested dough from the refrigerator and divide it into manageable portions. Roll out each piece with a pin or a pasta machine until it’s very thin—true artisan pasta should be nearly translucent, allowing the filling to shine through.

Roll out a second sheet of equal size. Keep unused dough covered with a damp towel to retain moisture. Using a round cutter, stamp out circles from the pasta. Place about a teaspoon of the spinach-ricotta mixture in the center of each circle, then fold into a half-moon shape, pressing the edges with a fork to seal. Set the formed mezzelune on a tray dusted with semolina or fine cornmeal to prevent sticking.

Bring a large pot of water to a lively boil, seasoning it generously with salt and a splash of olive oil to help keep the pasta separate. Gently lower the mezzelune into the water in batches.

Cook until they float to the top and are al dente—this typically takes just a few minutes. Use a slotted spoon to lift out the delicate pasta, taking care not to puncture the fresh dough.

Cut the rinds off the Taleggio cheese and chop the cheese into pieces.

In a broad, shallow sauté pan, gently heat the milk and Taleggio over very low heat, stirring continuously to encourage a smooth melt and integration. Once melted, add an egg yolk for extra creaminess, stirring quickly to emulsify. Season with salt and pepper, and if the sauce seems too thick, loosen it with a splash of the pasta cooking water for a glossy, velvety texture.

Transfer the drained mezzelune directly into the pan, tossing them gently in the sauce to ensure each piece is evenly coated. Plate immediately, serving the pasta warm and topped with a sprinkle of freshly grated Parmesan if desired. For added flair, arrange steamed vibrant vegetables—like purple sprouting broccoli or golden zucchini—alongside the pasta for a striking visual and nutritional boost, honoring both modern presentation and traditional Italian hospitality.