A fun recipe to prepare with family or friends, a classic of Italian family cooking that takes on another dimension when you take time to prepare it yourself!

Ingredients (3-4 people):

• 200g of wheat flour (here a type T2)

• 3 large eggs

• 200g goat milk ricotta

• 200g spinach, blanched and squeezed dry

• 4 tablespoons grated Pecorino Romano cheese

• 3 tablespoons unrefined coarse sea salt

• 6 tablespoons extra virgin olive oil Guadagnolo Primus

• 6 fresh sage leaves

Preparation

1. The dough: pour the flour onto a clean worktop, make a well and break the eggs into it. Start mixing the yolks and whites with your fingertips, then gradually mix in the flour. Work the dough patiently, gradually, until it is smooth and soft. If the dough is too dry, add water sparingly, drop by drop, until the desired consistency is achieved. The dough is ready when it forms a firm ball. Wrap the ball in cling film or in an airtight container and place in the refrigerator for about 30 minutes.

2. Filling: While the dough is resting, prepare the filling. Squeeze the spinach by hand to remove all the water, and shape it into a “loaf”. Chop the spinach loaf finely and place in a large salad bowl. Drain the ricotta and add it to the spinach. Add the grated Pecorino Romano cheese, two tablespoons of olive oil, salt and pepper. Mix everything together. If a more homogeneous consistency is desired, you may use a blender.

3. Assembly: Take the dough out of the refrigerator and roll it out into a 2 mm-thick sheet. Cut circles in the dough and place a teaspoon of ricotta-spinach filling in the middle. Form the mezzelune (half moons) by folding the circle to form a half circle. To give it a more scalloped edge, you can use the tip of a fork to seal the half circle, or simply your fingers. Place the mezzelune on a floured dish.

4. Sage sauce: In a small frying pan over medium heat, pour 6 tablespoons of filtered extra virgin olive oil (we recommend Guadagnolo Primus here) and put the sage leaves in it. Sear the sage leaves for about 4 minutes, until they start to harden, but not burn. Turn off the heat and leave to infuse while the mezzelune are cooking.

5. Cooking: Bring water to a boil in a large pot with 3 tablespoons of coarse sea salt. When the water comes to a rolling boil, carefully but quickly place the mezzelune in the pot. Boil for about 4 minutes until all the mezzelune have risen to the surface.

6. When the mezzelune are cooked, serve them immediately on a plate. Top with the sage-infused oil. Serve with a pinch of fleur de sel and a drizzle of Guadagnolo Primus.
   
   Enjoy your meal!