7 Best Mezzelune Recipes

1. Mezzelune with Marinara Sauce Recipe

In this recipe, all you need to make mezzelune is all-purpose flour and eggs. Combine your ingredients in a large bowl and knead the dough until it can form into a ball. Cover it with plastic wrap and let it rest for 30 minutes while you whip up a simple marinara sauce and make the spinach and cheese filling. Heat olive oil in a pan and add one crushed garlic clove. Finish the sauce using one can of tomato puree, sugar, and salt. After letting the marinara simmer for 20 minutes, remove the garlic clove. 

Next, cook some spinach and let it cool before combining it with cottage cheese, grated Grana Padano, a pinch of nutmeg, salt, and pepper to create the mezzelune filling. Once your dough has rested, cut it in half and use a pasta machine to make ½ inch thick rectangles. Lay the dough flat and use a 2-inch cutter to create as many dough circles as you can. Add one teaspoon of the filling and fold the pasta over on itself to make half-moon shapes. Boil the mezzelune for about 4 minutes and toss them in the sauce before serving.

Get the full recipe and directions from here

2. Chicken Mezzaluna

For a heartier meal, try this chicken mezzaluna with pink sauce. The pink sauce consists of butter, minced garlic, half and half, black pepper, parmesan cheese, and some canned spaghetti sauce. In the end, this recipe will result in a copycat of Carraba’s ravioli dish. You will need flour, salt, water, and eggs to make the fresh mezzaluna.

First, beat the eggs and water together. Add about half of the flour plus all of the salt, then gradually stir in the remainder of the flour until it can form into a ball. Sprinkle flour on a clean surface and knead the dough until it becomes smooth and elastic. Cut it in half and let it rest at room temperature for 10 minutes before rolling each pasta dough into a 12” X 16” rectangle with a rolling pin. Use a ravioli cutter to create two-inch squares.

Finely chop cooked chicken breast and add it to a mixing bowl. To complete the mezzaluna filling, pour in melted butter, parmesan cheese, ricotta cheese, Italian seasoning, salt, pepper, garlic salt, and onion powder, then stir to combine. Put one tablespoon of filling in the middle of half of your dough squares, then wet the outer edges before topping the pasta with another square of dough to seal the mezzaluna. Boil the pasta until they float to the surface, and toss in the homemade pink sauce before serving.

Get the full recipe and directions from Food.com.

3. Wild Mushroom Mezzaluna with Garlic Butter Sauce

Mushroom lovers will enjoy this creamy pasta recipe. This mezzaluna pasta recipe uses a combination of all-purpose and semolina flour, plus eggs, olive oil, and a little water if necessary. Put the flour in a mound with a well in the middle, then crack the eggs in the well and add the olive oil. Use a fork to whisk the eggs and start incorporating the flour into the eggs.

The trick is to add the flour little by little over time slowly. You will need extra flour on hand to add to the dough until it is no longer sticky to the touch. You can always add a teaspoon of water if the dough becomes too dry before the next step. Knead the dough for about 10 minutes and wrap it in plastic wrap to let it rest for 20 minutes before rolling it out. Use a three-inch circular cutter to prepare the pasta for the next part. 

Make the filling by sauteing minced garlic, shallots, minced cremini, and minced shiitake mushrooms in olive oil. Season with salt and pepper and turn off the heat. Finish off the filling by mixing mascarpone, parmesan, and goat cheese in a bowl. Add some thyme plus the sauteed mushroom mixture and stir well. Refrigerate the filling for half an hour while you make the garlic butter sauce. This rich and earthy meal will satisfy you any time of day.

Get the full recipe and directions from Spoon Fork Bacon.

4. Mezzelune Pasta with Alfredo Shrimp Sauce

This mezzelune dish is proof that a mouthwatering home-cooked meal doesn’t have to take all day. The author of this recipe uses storebought mezzelune, cutting down on prep time significantly. What’s even better is that you don’t have to make the sauce from scratch; just use your preferred jar of alfredo sauce instead. This three-step recipe is ideal for busy weeknights because it is so quick to put together. If you’re craving a creamy seafood pasta dinner, we’ve got you covered. 

Get the full recipe and directions from HyVee.

5. Mezzelune Ravioli with Artichokes, Pecorino, and Thyme

We love this rustic and flavorful version of mezzelune. The filling for this recipe includes artichokes, shallots, garlic, thyme, white wine, lemon, salt, olive oil, and parmesan. This pasta dish has a creamy pecorino sauce that blends wonderfully with the flavor of the artichokes. If you want to serve a unique dish to impress your guests, consider making this entree for them.

Get the full recipe and directions from Great Italian Chefs.

6. Butternut Squash Mezzaluna with a Roasted Garlic and Sage Cream Sauce

There is no better fall pasta recipe than this one. Hands down, the flavors you will taste in this mezzaluna dish will keep you wanting more. The dough recipe is the same as the third one in this list. To make the filling, steam some diced butternut squash and blend it in a food processor until smooth. Once the squash cools off, pour it into a mixing bowl and add one beaten egg, salt, pepper, thyme, and freshly grated parmesan cheese. Stir the filling thoroughly, cover your bowl, and refrigerate for 30 minutes. 

The sauce includes butter, roasted garlic cloves, shallots, heavy cream, minced sage, and dry white wine. Sauté the garlic and shallots in butter and deglaze the pan with the wine. Once it is almost dry, add the heavy cream and simmer it until the liquid reduces by half. Add sage and other seasonings, then coat the cooked pasta in the sauce. Garnish with crushed pecans and diced dried cranberries for an unforgettably beautiful and tasty entree.

Get the full recipe and directions from Spoon Fork Bacon.

7. Beet Skin Mezzelune

Lastly, this gluten-free version of mezzelune is colorful and healthy. You will need a food processor to mix the dough. Begin by preparing fresh beets and cook them in a small pot on high heat for about 40 minutes. Drain them and set them aside so that they cool. Whisk the following dry ingredients separately: gluten-free flour, tapioca flour, xanthan gum, and salt.

Pulse your drained beets, avocado oil, and eggs in the food processor until smooth, and add the flour mixture at low speed until a dough forms. If the dough is too dry, add a little water. Add a little extra tapioca flour if it ends up too sticky. Roll the dough to ¼ inch thick.

The author suggests using a Ball jar lid to cut the pasta circles. To add a bit more crunch to the cooked mezzelune, saute them in a bit of avocado oil until they brown slightly.

Get the full recipe and directions from The Feed Feed.

We hope you enjoyed learning how to make mezzelune. This pasta variety gives you the flexibility to incorporate different flavors for the filling. Fresh mezzelune freezes well, so feel free to get your friends and family involved to make the process go by quicker.