Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E Nocciole
Sweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my sweet pasta filled with ricotta, hazelnuts, orange and chocolate for you to enjoy.

We love our pasta in Italy – so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

TwitterFacebook

4

Serves

14

Ingredients

Cheese

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

For The Pasta

  • 2 Large Whole Eggs
  • 1 Egg Yolk
  • 250g '00' Flour, Plus A Little For Dusting
  • 2 Heaped Tablespoons Caster Sugar
  • 50g Butter, Softened
  • For Frying Olive Oil

For The Filling

  • 250g Ricotta Cheese
  • 1 Orange Orange Zest
  • 50g Hazelnuts, Finely Chopped
  • 50g Dark Chocolate Chips, Good Quality
  • 1 Tablespoon (Optional) Caster Sugar
  • 1 Egg, Beaten
  • 4 Tablespoons Honey, For Drizzling
  • 4 Tablespoons Icing Sugar, For Dusting

Weight Converter

Found in This Book

Feast your eyes on the finest sweet pasta filled with ricotta, hazelnuts, orange and chocolate! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Beat together the eggs and egg yolk. Place the flour in a large bowl and add the sugar and butter, then add the eggs. With the end of a wooden spoon, bring the mix together, adding a drop of water if you need to. Once the mixture starts to come together, turn it out onto a clean work surface and start to knead the dough until the surface is clean and the dough smooth. Wrap in cling film and leave to rest for 20–30 minutes.

Meanwhile, combine the ricotta, orange zest, hazelnuts and chocolate chips, adding a tablespoon of sugar, if you like. Set aside.

Unwrap the chilled pasta dough onto a well-floured surface. Flatten it down slightly with your fingertips then roll it out until it is 2mm thick, or use a pasta machine – if you have one. Once thin, cut out 12 discs of pasta using a 10–12cm cutter. Brush around the edge of each disc with a little egg wash, then place a spoonful of the ricotta filling in the middle of each disc and fold the one half of the pasta circle over the filling, creating a half-moon shape. Press down firmly around the edge, then use a fork to press the edges together.

Heat 5cm oil in a saucepan. To check if the oil is hot, add a little offcut of pasta to the oil – if bubbles start to appear around it and it floats to the top, it is ready. Fry the half-moons in batches. Cook for 1½ minutes then carefully turn them over and cook for 1½ minutes on the other side. Remove with a slotted spoon and drain on kitchen paper. Serve immediately drizzled with honey and dusted with icing sugar.

Once you’re done, simply sit back and enjoy your sweet pasta filled with ricotta, hazelnuts, orange and chocolate and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Next Recipe

My Auntie Rita’s Pistachio and Chocolate Cake

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Bollito di carneAromatic Meat Stew with Red Wine, Cloves & Juniper Berries

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty...

8

Serves

15

Ingredients

Chicken

Main Ingredient
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe

Zuppa Di Porri E RucolaLeek, Potato And Rocket Soup

One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.

6

Serves

10

Ingredients

Potato

Main Ingredient
View Recipe

Pizza Volante ai SalumiPizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham

Meat, meat and more meat – I love this pizza. The use of three different hams with cheese is delicious. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. If you prefer, add in mozzarella to get that...

2

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe

Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe