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

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe