Mezzelune Pasta with Cavolo Nero & Ricotta
By Lee Jackson ↣ Published on: April 18, 2020
Earthy, tangy, smooth and utterly delicious. Mezzelune are the simplest pasta parcels to create by hand and when stuffed with the fragrant cavolo nero cabbage and ricotta, become something quite beautiful. Learn how to do it at home… it’s easy!
Fresh pasta is always a treat, and when it's so smooth and silky combined with a light, flavoursome stuffing it makes for something very special indeed.
This Mezzelune pasta (half moon) stuffed with cavolo nero cabbage and ricotta is a classic combination, and for good reason, a subtle but deliciously satisfying combination of flavour and texture. And the tangy tomato sauce just makes everything even more delicious.
It's a true celebration of Italy on a plate. Each colour of the Italian flag is represented too, green from the cavolo nero, white from the ricotta and red from the sauce. Viva Italia!
What's ahead?
What are Mezzelune?
The plural of Mezzeluna, meaning 'half-moon crescents', Mezzelune are circles of fresh pasta dough that are stuffed and folded in half to resemble a half-moon.
They're one of the simplest of pasta shapes to make at home which is another reason I love this recipe. Even my awkward sausage fingers can handle them!
Why it works
They're fresh! - Fresh pasta is a special treat and mezzelune stuffed with ricotta and cabbage are one of the freshest fillings.
They're easy - Stuffed pasta can be labour intensive and complicated... mezzelune are an excellent entry-level pasta shape to make, one fold and you're done.
Stuff you'll need
You need to make your own egg pasta or buy fresh. I have a helpful guide on how to make fresh egg pasta to help you. The stuffing couldn't be simpler...
- Fresh pasta - one batch from my how to make fresh egg pasta recipe.
- Cavolo nero - the long stemmed cabbage from Italy. It brings all its iron rich flavour.
- Parmigiano Reggiano - Salty and packed with umami.
- Ricotta - Mild and creamy luxury
- Nutmeg - the perfect mild spice note
- Salt & pepper.
Step by Step
Nobody should be too intimidated to stuff their own pasta. Mezzelune crescents are the simplest shape to create yourself. Here's a breakdown of how the magic happens.
- Step 1 - Remove the leaves and cook
- Step 2 - Add the cooked leaves to a tea towel and squeeze out the excess liquid
- Step 3 - Finely chop the cabbage
- Step 4 - Mix the cabbage with the cheeses and nutmeg
- Step 5 - Roll and cut your fresh pasta into circles then add a spoonful of filling into he centre.
- Step 6 - Take one disc and wet the edges with a little water. Fold in half and seal well.
- Step 7 - Boil in water until they float to the top. Wait 1 minute and then drain.
- Step 8 - Toss the mezzelune into your pre-prepared tomato sauce (there's a recipe for that below too).
Pro Tips to make your life easier
- Make the mezzelune in Advance - You can make them up to 3 hours in advance. Just leave under a lightly dampened tea towel until needed.
- Squeeze out the moisture of the cabbage. To avoid a watery stuffing, be sure to squeeze out the excess water from the cabbage. That way you'll achieve a luxe, creamy interior to your mezzelune
- Make your sauce first - Have your sauce ready, so that you can simply slide in the mezzelune.
Serving and suggestions
Substitutions
- Instead of cabbage you can use any green, leafy vegetable like spinach, kale, chard or nettles. Be sure to squeeze out the excess moisture in the same way.
- Add herbs - for a subtle herbaceous flavour add a little fresh herbs to the stuffing mix. Try mint, oregano, basil or even tarragon.
Serving
- Serve hot, sprinkled with a little parmigiana reggiano. I like a simple little salad afterwards of rocket, watercress or baby spinach with a lemon and olive oil dressing.
Storing
- When fresh they'll only stay good for 3-4 hours - cover with a lightly dampened tea towel until you need them. There won't be any leftovers, so refrigerating is a moot point!
- Freezing - Once stuffed, you can freeze them for 2-3 months. For the best results, add them to the freezer on a non-stick sheet pan in a single layer, not touching until solid. Then tip them into a bag and freeze. Freezing them separately first will help stop them sticking in the bag.
Ready to get cooking?
So, you can see that making a little time to create these delicious stuffed crescents is time well spent. They're delectable, creamy and no trouble at all! Once you make your own stuffed pasta you'll never want to go back to those store-bought ones that just don't seem to compare! Buon apetito!
Any Questions? (FAQ)
Have a question about Mezzelune? Let me know in the comments.
The shape. Ravioli are square or circular and are made from two sheets of pasta (top and bottom). Mezzelune are crescent shaped and made from one sheet of pasta folded in half to create the simple shape.
Half moons. Mezze = Half, Lune = Moon.
More Italian recipes
If you liked this recipe for Mezzelune with Cavolo Nero & Ricotta, you'll be sure to enjoy more of my favourite recipes.
- Pinsa Romana
- Malloreddus (Gnocchetti Sardi) with Sausage Ragù
- Pasta Alla Gricia (Pasta with Guanciale & Pecorino Romano)
- Fennel Risotto
- Beetroot Risotto with Taleggio Cheese
- Peach & Burrata Salad
- Panzerotti (mini calzone pizza with tuna, olives & red pepper)
- Osso Buco ravioli
- Lamb ragu with pappardelle
- Garganelli Pasta with Mushroom Sauce
Video Recipe
Ingredients
Pasta
- 1 batch of fresh egg pasta (see my recipe & video)
For the mezzelune stuffing
- 1 bunch cavolo nero cabbage (Tuscan Kale etc.)
- 1 cup ricotta cheese
- 1/2 cup Parmigiano Reggiano (finely grated)
- 1/4 tsp nutmeg (ground)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the tomato sauce
- 3 tbsp extra virgin olive oil
- 2 garlic cloves (peeled & bruised)
- 2 sage stems (about 8-10 leaves)
- 1 cup tomato passata (or a pureed cup of tomatoes)
- Salt & pepper
Instructions
Pasta
- Make the pasta and roll into sheets to around No7 on the rolling machine (about 2 away from the thinnest setting). Keep them covered to avoid drying out, while you make the stuffing and sauce.
Making the Mezzelune
- Heat a pan of lightly salted water until boiling.
- Remove the cavolo nero from its stems and discard them. Chop the leaves roughly the tip into the boiling water. Cover and cook for 5 minutes, then drain and cool.
- Once cooled slightly, tip the cooked cavolo nero into a clean tea towel. Gather up the towel and squeeze out as much liquid as you can.
- Discard the liquid, then finely chop the cavolo nero. Set aside until cold.
- In a bowl, mix together the ricotta, cavolo nero, Parmigiano Reggiano, nutmeg, salt and pepper. Mix until well combined, then set aside.
- Take one of your pasta sheets and, using a pastry cutter (or something round, like a cup or glass) about 4"/10cm diameter, and cut the pasta into discs. Discard the excess pasta.
- Take the stuffing and using your hands, roll a small ball, a little smaller than a ping pong ball. Place a ball in the centre of each disc.
- Take a little water on your finger and lightly dampen half of a disc. Now bring together the two halves to form a semi-circle. Gently press around the edges to seal, trying to avoid any filling seeping out. Press into the mezzelune edges to seal as close to the stuffing as you can - this will avoid air pockets and potential bursting when cooking.NOTE - if you have too much filling and it seeps out, adjust the amount for your next.
- Arrange the mezzelune on a waiting sheet of parchment paper or a tea towel (this will help you later).
- Complete this process until you've run out of stuffing or pasta.
- Dust the mezzelune in plenty of flour and cover with a tea towel - you can keep them for up to 4 hours before cooking.
Making the sauce
- Heat a large frying over a moderate pan until just hot. Add the olive oil and heat for 10 seconds before add the garlic and sage. Let this sizzle gently for about a minute to season the oil. Now pour in the tomato and 1 cup water. Let it come to a gentle simmer.
- Simmer gently for 5-8 minutes to reduce to a consistency of whipping/double cream. Remove from heat and season with salt & pepper.
Cooking the pasta
- Bring a large pan of salted water to gently simme (don't have it boiling furiously, the pasta is delicate and could break apart).
- Lift your paper or tea towel holding the pasta and gently slide all the pasta into the water at once. Give it a gentle stir and cook for 3-4 minutes until the pasta is cooked.
- Return your sauce to a moderate heat. Using a slotted spoon gently remove all the mezzelune a from the water and into the sauce. Very gently toss the mezzelune into the sauce. Add a spoonful of the pasta water to loosen the sauce slightly and shake the pan to mix.
- Spoon a few mezzelune and sauce into shallow bowls or plates and season with black pepper and more Parmigiano Reggiano (parmesan).
Notes
- Instead of cabbage you can use any green, leafy vegetable like spinach, kale, chard or nettles. Be sure to squeeze out the excess moisture in the same way.
- Add herbs - for a subtle herbaceous flavour add a little fresh herbs to the stuffing mix. Try mint, oregano, basil or even tarragon.
- Serve hot, sprinkled with a little parmigiana reggiano. I like a simple little salad afterwards of rocket, watercress or baby spinach with a lemon and olive oil dressing.
- When fresh they'll only stay good for 3-4 hours - cover with a lightly dampened tea towel until you need them. There won't be any leftovers, so refrigerating is a moot point!
- Freezing - Once stuffed, you can freeze them for 2-3 months. For the best results, add them to the freezer on a non-stick sheet pan in a single layer, not touching until solid. Then tip them into a bag and freeze. Freezing them separately first will help stop them sticking in the bag.
Nutrition
This recipe uses affiliations and may receive a commission based on your activity (link clicks). Learn more.
Leave A Comment