Authentic Homemade Mezzelune Pasta Recipe

Ingredients

For the pasta:

2 cups of all-purpose flour
2 large eggs
1/2 teaspoon of salt

For the filling:

1 cup of ricotta cheese
1/2 cup of spinach, cooked and squeezed dry
1/4 cup of grated Parmigiano-Reggiano cheese
1 egg yolk
Salt and pepper to taste

For the sauce:

2 tablespoons of butter
1 cup of heavy cream
1/2 cup of grated Parmigiano-Reggiano cheese
Salt and pepper to taste

Steps and instructions

Start by making the pasta dough: Place the flour on a clean work surface, making a well in the center. Crack the eggs into the well and add the salt. Using a fork, begin to combine the eggs and flour. Once the dough starts to form, knead it with your hands until smooth and elastic, about 10-15 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling: In a bowl, combine the ricotta, spinach, Parmigiano-Reggiano cheese, egg yolk, salt, and pepper. Mix well and set aside.
Once the dough has rested, divide it into four parts. Working with one part at a time (keep the others covered to prevent them from drying out), roll the dough out into a thin sheet.
Place a teaspoon of the filling at regular intervals on one half of the pasta sheet. Fold the other half over the filling, pressing down around each mound of filling to seal it. Use a pasta wheel or a knife to cut squares around each mound of filling, creating the mezzelune.
Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Add the mezzelune and cook until they float to the top, about 3-4 minutes. Drain.
While the pasta cooks, prepare the sauce: Melt the butter in a large pan over medium heat. Add the cream and bring to a simmer. Stir in the Parmigiano-Reggiano cheese and season with salt and pepper. Cook, stirring, until the sauce has thickened slightly, about 2-3 minutes.
Toss the cooked mezzelune in the sauce, then serve immediately, garnished with additional Parmigiano-Reggiano if desired.

Tools for making

Mixing bowl - Used for combining ingredients
Fork - Used for initially combining the eggs and flour for the pasta dough
Plastic wrap - Used for wrapping and resting the pasta dough
Rolling pin - Used for rolling out the pasta dough
Pasta wheel or knife - Used for cutting the pasta dough into squares
Large pot - Used for boiling the pasta
Colander - Used for draining the cooked pasta
Large pan - Used for preparing the sauce

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Replace the spinach with kale or Swiss chard for a different flavor profile.
Add cooked and crumbled bacon or pancetta to the filling for a meaty twist.
Include finely chopped mushrooms in the filling for an earthy taste.
Experiment with different cheeses such as mozzarella, fontina, or goat cheese in the filling.
Add minced garlic or herbs like basil, oregano, or thyme to the filling for extra flavor.
Instead of a creamy sauce, toss the cooked mezzelune in a simple tomato sauce or pesto.
Try a gluten-free option by using a gluten-free flour blend for the pasta dough.
Make a vegan version by substituting the ricotta cheese with mashed tofu or vegan cream cheese and using an egg substitute in the filling.
For a spicy kick, add red pepper flakes or chili powder to the filling or sauce.

Recipe overview

Indulge in the authentic flavors of Italy with this delicious Mezzelune recipe. Mezzelune, which means "half moons" in Italian, are small, crescent-shaped pasta filled with a delectable cheese and spinach mixture. Although these may look intimidating, rest assured that with a little patience and precision, they are quite manageable, even for a beginner home cook. This recipe will guide you through making the pasta dough from scratch, preparing the ricotta and spinach filling, and finally, creating a creamy Parmigiano-Reggiano sauce to coat your homemade pasta. The end result is a mouthwatering dish that offers a perfect balance of texture and flavors and is sure to impress your family and friends!

Common questions

How long does it take to make the pasta dough?
The pasta dough takes about 10-15 minutes to knead until smooth and elastic, and then it needs to rest for 30 minutes.
How many mezzelune does this recipe yield?
The yield of mezzelune will depend on the size of each one, but this recipe typically yields around 20-24 mezzelune.
Can I use a different type of cheese for the filling?
Yes, you can experiment with different types of cheese for the filling according to your preference. However, ricotta and Parmigiano-Reggiano cheese work well together to create a creamy and flavorful filling.
Can I freeze the mezzelune?
Yes, you can freeze the mezzelune after they have been cooked. Simply place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag. When ready to serve, boil them for a few minutes until heated through.
What can I serve with mezzelune?
Mezzelune can be served as a main dish on their own or accompanied by a side salad. They also pair well with a variety of sauces, such as tomato-based or herb-infused sauces.

Serving dishes and utensils

Rolling pin - Used to roll out the pasta dough into a thin sheet.
Pasta wheel or knife - Used to cut the pasta dough into squares or desired shape.
Large pot - Used to boil the mezzelune.
Colander - Used to drain the cooked mezzelune.
Large pan - Used to prepare the sauce.
Fork - Used to combine the eggs and flour for the pasta dough.
Plastic wrap - Used to wrap the pasta dough and let it rest.
Clean work surface - Provides space for kneading the pasta dough.

Origin stories

Mezzelune, which translates to "half moons" in Italian, is a type of stuffed pasta that takes its name from its distinctive shape. Thought to originate from the South Tyrol region in Italy, this pasta's unique form is designed to hold rich, hearty fillings. It's a testament to the inventiveness of Italian cuisine, but also to the universality of food. The moon, after all, is something that everyone around the world can see in their sky. So when you're enjoying a plate of mezzelune, you're not just eating a dish from South Tyrol; you're partaking in a global tribute, one carefully sealed semicircle at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.