Gennaro Contaldo served up tasty lemon and ricotta mezzelune on Saturday Kitchen.

the ingredients for the pasta dough: 200g pasta flour and 2 large organic free-range eggs.

For the filling: 250g ricotta, drained, 2 unwaxed lemons, zest and juice, 15g Parmesan cheese, grated, salt and freshly ground black pepper.

For the sauce: 100g unsalted butter, 20 mint leaves, 4 tsp lemon juice and 40g Parmesan cheese, grated, plus extra for garnish.

See recipes by Gennaro in his book titled: Gennaro’s Limoni: Vibrant Italian Recipes Celebrating the Lemon available from Amazon now.