Name: Goat Cheese and Spinach Mezzelune with Guanciale and Fresh Cherry Tomato Sauce
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound all-purpose flour, plus more for dusting; 4 whole large eggs plus 1 large egg yolk; 1/4 cup extra-virgin olive oil; Kosher salt; 1/4 cup extra-virgin olive oil; 1 clove garlic, smashed; Pinch crushed red pepper flakes; 2 cups baby spinach; Kosher salt; 1 pound ricotta; 5 ounces goat cheese; 1/2 cup grated Parmesan; 1 large egg; 4 ounces guanciale, thinly sliced; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 cups multicolored cherry tomatoes, halved; 1 cup chicken stock; Kosher salt; 3 sprigs fresh oregano, minced (reserve 1 teaspoon for garnish); 1/4 cup grated Parmesan, plus additional to garnish

Directions

Special equipment:

a piping bag; a pasta machine; a 3-inch ring cutter

For the pasta dough: Mound the flour on a clean, dry work surface. Make a hole in the center of the flour pile about 8 inches wide; this is also called a well. Crack the eggs into the hole and add the extra yolk, then add the olive oil and a generous pinch of salt.
Using a fork, beat the eggs together with the olive oil and salt, then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well. Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture so that it will not run all over the place, begin to use your hands to really get everything well combined. When all of the flour has been combined and the mixture has come together into a homogeneous mixture, start kneading. If the mixture is tight and dry, wet your hands and continue to knead.
When kneading, it is important to put your body weight into it; get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooth, supple dough. When done, the dough should look very smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes.
Once the pasta dough is the perfect supple consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes or up to 1 hour. If using immediately, do not refrigerate. If not using immediately, refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before using.
For the filling: Preheat a stainless-steel skillet over medium-high heat. Add the olive oil, garlic and crushed red pepper. Cook the garlic until it starts to become golden brown, 1 to 2 minutes, then remove from the oil and discard. Add the spinach with a pinch of salt. Sauté until wilted, 2 to 3 minutes, then remove the skillet from the heat and allow to cool slightly.
Once cooled, add the spinach to a clean towel over a bowl and wring out the excess moisture, then chop the spinach into small pieces. Add to a clean bowl along with the ricotta, goat cheese, Parmesan and egg. Mix the filling until well combined and season with salt. Transfer the filling to a piping bag and set aside.
For the sauce: Add the guanciale and olive oil to a large, room-temperature skillet off the heat. Place the skillet over medium-high heat and slowly cook, stirring often, for 6 to 8 minutes until the guanciale is crispy and the fat has rendered out. Remove the crispy guanciale from the skillet with a slotted spoon to a paper towel-lined sheet tray, leaving the fat in the skillet. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the garlic and continue to sweat for an additional 2 minutes. Add the cherry tomatoes and cook until they have released their juices and a sauce starts to form, 6 to 8 minutes. Add the chicken stock and simmer 10 to 12 minutes or until the sauce slightly thickens. Season with salt.
To assemble, divide the pasta dough into 4 pieces. Roll each piece into a thin sheet with a pasta machine, passing it through the rollers until the desired thickness for the mezzelune. The pasta should be thin enough to almost see a hand through the other side.
Lay the pasta sheets out on a lightly floured surface, then lightly brush the entire surface of the pasta with water. Press a 3-inch ring cutter into the sheet of pasta and remove the excess around each. Pipe a small amount of the filling into the center of each mezzaluna, then fold in half and lightly press the edges together so they stick together. Repeat the process until all the mezzelune have been filled.
Gently place the mezzelune into salted boiling water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon, remove the mezzelune from the boiling water and place directly into the sauce along with a few splashes of the pasta water. Gently toss to coat with the sauce then add the oregano and 1/3 of the guanciale. Swirl together and turn off the heat. Add the Parmesan and a drizzle of olive oil and swirl to combine. Adjust the seasoning if needed. Plate the pasta and garnish with grated Parmesan, crispy guanciale and the 1 teaspoon reserved oregano.

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Goat Cheese and Spinach Mezzelune with Guanciale and Fresh Cherry Tomato Sauce

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