Mezzaluna Pasta Recipe: A Flavorful Twist on Homemade Pasta

When I think about my favorite moments in the kitchen, mezzaluna pasta instantly comes to mind. Hi, I’m Emily Parker, the heart behind FlavourRecipe, where every pasta dish is more than a meal, it’s a warm hug from my family’s table to yours. Today, I’m sharing my comforting mezzaluna pasta recipe, stuffed with creamy cheeses and herbs, served with a savory eggplant sauce. It’s the perfect weekend project to slow down and celebrate the joy of homemade pasta. In this guide, I’ll walk you through the story, ingredients, step-by-step method, and a few tasty tips. If you love cozy pasta dishes, don’t miss my chicken pasta and salmon pasta recipe too. Let’s get rolling.

My Mezzaluna Pasta Story

A Memory Wrapped in Pasta

My journey with mezzaluna pasta started in my aunt’s tiny kitchen, where I’d stand on a stool just to watch her fold delicate half-moons of dough stuffed with fresh ricotta and herbs from her garden. Those Sunday afternoons smelled like flour, butter, and laughter. Today, whenever I prepare mezzaluna, it takes me right back to that warm kitchen.

Mezzaluna pasta, which means “half-moon” in Italian, is a handmade pasta shape filled like ravioli but folded into a charming crescent. While ravioli is usually square or round with flat edges, mezzaluna has a curved, sealed edge that hugs the filling snugly. Its shape makes every bite feel extra tender and rich with flavor.

Why Make Mezzaluna Pasta at Home

Making mezzaluna pasta at home lets you control every layer, from the freshness of the filling to the softness of the dough. Sure, it takes a bit of time, but the reward is a beautiful plate of comforting, melt-in-your-mouth pasta that store-bought can’t match. Plus, it’s a delightful way to spend a slow afternoon cooking with family or friends.

If you’re new to homemade pasta, don’t worry. This guide breaks it down simply. And if you enjoy trying different shapes, check out my ditalini pasta recipe for another fun variation. Now, let’s gather our ingredients.

Gather Your Ingredients and Tools

Fresh Ingredients for Perfect Mezzaluna Pasta

Mezzaluna Pasta Recipe: A Flavorful Twist on Homemade Pasta

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Homemade mezzaluna pasta filled with ricotta, mascarpone, herbs, and topped with a savory eggplant sauce. Perfect comforting Italian meal.

• Author: Emily Parker
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Pasta
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• ¾ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 large egg
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese
• ¼ cup mascarpone
• 1 tablespoon olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup fresh herbs, chopped
• ¼ cup olive oil
• 3 tablespoons unsalted butter
• 1 large eggplant, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon capers, chopped
• ½ teaspoon red pepper flakes

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Instructions

• 1. Mix flour and salt. Make a well, add egg, and whisk.
• 2. Gradually mix in flour until a dough forms.
• 3. Knead dough until smooth, wrap, and chill for 30 minutes.
• 4. Combine ricotta, Parmesan, mascarpone, olive oil, herbs, salt, and pepper.
• 5. Heat olive oil and butter. Sauté eggplant until tender.
• 6. Add garlic, tomato paste, capers, and red pepper flakes; cook sauce.
• 7. Roll out dough thinly and cut circles.
• 8. Place filling, fold into half-moons, seal edges.
• 9. Boil mezzaluna pasta for 2–3 minutes.
• 10. Serve with eggplant sauce immediately.

Notes

• Use fresh herbs for the best taste.
• Seal pasta edges well to avoid leaks.
• Serve mezzaluna pasta fresh for best texture.

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 5g
• Sodium: 560mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 70mg

Before we get our hands floured, here’s what you’ll need for the dough, filling, and sauce. Use fresh, high-quality ingredients for the best taste.

For the Pasta Dough:

• ¾ cup (100 grams) all-purpose flour
• 1 teaspoon kosher salt
• 1 large egg

For the Filling:

• ½ cup whole milk basket-strained ricotta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup mascarpone
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• ½ cup finely chopped fresh herbs (like parsley, dill, thyme, or tarragon)

For the Eggplant Sauce:

• ¼ cup olive oil, plus extra if needed
• 3 tablespoons unsalted butter
• 1 large eggplant, diced
• Kosher salt and freshly ground black pepper, to taste
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon capers, roughly chopped
• ½ teaspoon red pepper flakes

This recipe is flexible, so use whatever tender herbs you have on hand. The fresh herbs brighten the creamy filling, making each bite special. And don’t forget to try my grinder pasta salad if you want an easy, no-cook pasta side to go with your meal.

Tools You’ll Need

To make this recipe easy, have these handy:

• Large mixing bowl
• Bench scraper
• Rolling pin or pasta roller
• 3 to 4 inch cookie cutter
• Piping bag or small spoon
• Fine pastry brush
• Large skillet
• Slotted spoon

Once your kitchen is set, you’re ready to craft your homemade half-moons.

Step-by-Step: Crafting and Cooking Mezzaluna Pasta

Make the Pasta Dough

Homemade mezzaluna pasta starts with a simple, smooth dough. Take your time here because a well-kneaded dough makes mezzaluna pasta perfectly tender and holds the filling beautifully.

1. In a large bowl, mix the all-purpose flour with kosher salt. Tip the mixture onto a clean work surface.
2. Using your knuckles, create a well in the center. Crack the egg into the well and whisk it gently with a fork until frothy, then slowly pull in flour from the sides.
3. Once the egg and flour mixture is thicker and not runny, use a bench scraper to cut in the remaining flour.
4. Bring the dough together with your hands and knead for about 5 to 10 minutes until it forms a smooth, elastic ball. The dough for mezzaluna pasta should spring back slightly when pressed.
5. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to rest.

While the dough rests, you can start the sauce or explore my paccheri pasta for more inspiration.

Make the Filling and Eggplant Sauce

1. To make the cheesy filling for mezzaluna pasta, mix the ricotta, grated Parmesan, mascarpone, and olive oil in a bowl. Season with salt and freshly ground pepper, then fold in the fresh herbs.
2. For the eggplant sauce, heat olive oil and butter in a large skillet over medium heat. Add diced eggplant, season well, and sauté until golden brown and very soft, about 10–12 minutes. Add extra oil if needed so the eggplant doesn’t stick.
3. Stir in garlic, tomato paste, chopped capers, and red pepper flakes. Cook until the sauce is fragrant, soft, and slightly chunky, about 5 minutes more. Taste, adjust salt and pepper, and keep warm.

Assemble the Mezzaluna Pasta

Here’s where the mezzaluna pasta becomes a work of art.

1. On a floured surface, roll out the rested pasta dough until thin but not tearing easily.
2. Cut out 3 to 4 inch circles with a cookie cutter.
3. Pipe or spoon a heaping teaspoon of filling onto the top half of each circle. Avoid overfilling, so the mezzaluna pasta seals well.
4. Lightly brush the edges with water, then fold the bottom half up and over the filling to create a neat half-moon shape. Press gently to seal, then crimp with a fork if you like a decorative edge.

Cook and Serve

1. Bring a large pot of salted water to a gentle boil. Drop in the fresh mezzaluna pasta and cook for 2–3 minutes until tender and floating.
2. Use a slotted spoon to remove the cooked mezzaluna pasta. Transfer to serving plates.
3. Top each portion with the warm eggplant sauce and serve immediately.

Homemade mezzaluna pasta is best enjoyed fresh and brings comforting, homemade Italian flavors to your table every time.

Pro Tips, FAQs, and Final Thoughts on Mezzaluna Pasta

Pro Tips for Perfect Mezzaluna Pasta

Use fresh ingredients: The flavor of mezzaluna pasta truly shines when your ricotta is creamy, your herbs are vibrant, and your eggplant is firm and glossy.

Don’t rush the dough: Give your pasta dough the full 30-minute rest. This step relaxes the gluten and makes rolling so much easier.

Seal tightly: When filling your mezzaluna pasta, press the edges firmly and crimp if you like. This ensures your filling stays tucked inside each delicious half-moon while boiling.

Cook gently: Always use a large pot with well-salted water at a gentle boil. Fresh mezzaluna pasta cooks quickly and needs only a few minutes to reach tender perfection.

Pair with simple sides: Serve your mezzaluna pasta with a crisp green salad or alongside a light grinder pasta salad for a refreshing balance.

Conclusion: Bring Homemade Mezzaluna Pasta to Your Table

Crafting mezzaluna pasta from scratch isn’t just about cooking, it’s about creating a memory, a meal that comforts, delights, and connects you to timeless Italian tradition. This half-moon shaped pasta, filled with creamy cheeses and fresh herbs, then topped with a flavorful eggplant sauce, is one of my go-to dishes when I want to slow down and savor every bite.

Whether you’re enjoying it alongside my chicken pasta or testing new shapes like paccheri or ditalini, homemade pasta brings warmth and joy to your kitchen. Gather your ingredients, roll up your sleeves, and let this mezzaluna pasta be your next delicious masterpiece.

Craving simple, mouthwatering meals like our mezzaluna pasta? You’ll love what we’re cooking up every day!

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