Lemon and ricotta mezzalune (Mezzalune al limone)
By Gennaro Contaldo From Saturday Kitchen Ingredients For the pasta dough 200g/7oz pasta flour 2 large organic free-range eggs For the filling 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper For the …