Anne Burrell’s Goat Cheese and Spinach Mezzelune | Worst Cooks in America

Anne Burrell’s Goat Cheese and Spinach Mezzelune

Join Chef Anne Burrell in a delightful culinary adventure as she crafts homemade Mezzelune, a beautiful pasta filled with the perfect blend of fresh spinach and tangy goat cheese. This sumptuous dish is then lovingly coated in a rich guanciale-tomato sauce, creating a meal that’s bursting with flavor and charm.

Why You’ll Love It

This recipe encapsulates the essence of Italian cooking: simplicity paired with exquisite taste. The delicate, crescent-shaped Mezzelune not only look impressive but also deliver a satisfying bite filled with creamy goat cheese and vibrant spinach. When combined with the savory guanciale-tomato sauce, each dish assures a delightful experience that will impress your family and friends.

Ingredients You’ll Need:

• For the Pasta:

  • 2 cups all-purpose flour
  • 3 large eggs
  • A pinch of salt

• For the Filling:

  • 1 cup fresh spinach, sautéed and chopped
  • 4 ounces goat cheese
  • Salt and pepper, to taste
• For the Guanciale-Tomato Sauce:
  • 4 ounces guanciale, diced
  • 1 can (14 ounces) crushed tomatoes
  • 2 cloves garlic, minced
  • Fresh basil, for garnish
  • Olive oil, for sautéing
  • Salt and pepper, to taste

Instructions:

1. Make the Pasta Dough:

   • On a clean surface, mound the flour and create a well in the center. Add the eggs and a pinch of salt. Gradually mix the flour into the eggs using a fork until a dough forms.
   • Knead the dough by hand for about 8-10 minutes or until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

2. Prepare the Filling:

   • In a skillet, heat a little olive oil over medium heat. Add the chopped spinach and sauté until wilted. Allow it to cool slightly before mixing it with the goat cheese. Season with salt and pepper to taste.

3. Roll Out the Pasta:

   • Divide the dough into quarters. Roll out one piece at a time to your desired thinness using a pasta machine or a rolling pin.

4. Shape the Mezzelune:

   • Cut the rolled pasta into circles using a round cutter. Place a small spoonful of the filling in the center of each circle. Moisten the edges with water, fold over to create a half-moon shape, and press to seal.

5. Prepare the Sauce:

   • In a large skillet, cook the diced guanciale over medium heat until crispy. Add minced garlic and sauté for an additional minute.
   • Pour in the crushed tomatoes, simmer for about 10 minutes, and season with salt and pepper.

6. Cook the Mezzelune:

   • In a large pot of salted boiling water, gently add the Mezzelune. Cook for about 3-4 minutes or until they float to the surface. Drain and add to the tomato sauce.
7. Serve:
   • Toss the Mezzelune gently in the sauce to coat. Serve hot, garnished with fresh basil.

Final Thoughts

This recipe for Goat Cheese and Spinach Mezzelune is a fantastic way to explore the joys of homemade pasta. With Chef Anne Burrell’s expert guidance, you’ll not only enhance your cooking skills but also create a dish that dazzles in taste and presentation. Perfect for special occasions or a comforting family dinner, this recipe is sure to become a favorite in your home. Embrace the art of cooking and enjoy every delicious bite!

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Video “Anne Burrell's Goat Cheese and Spinach Mezzelune | Worst Cooks in America | Food Network” was uploaded on 08/09/2025 to Youtube Channel Food Network