Introduction to Mezzelune

Mezzelune is a delightful pasta that invites flavor and versatility into every meal. Derived from the Italian phrase meaning ‘half moons,’ mezzelune shares a lineage with the more widely known ravioli. However, its distinct semi-circle shape sets it apart, offering a unique twist on stuffed pasta.

The Craft of Making Mezzelune

Traditionally, the dough for mezzelune is crafted using a blend of semolina and buckwheat flour, although modern interpretations often explore various flours, even gluten-free options. The preparation begins with flattening the dough and cutting it into round shapes. These circular pieces are then generously filled, folded in half, and sealed along the edges with a pinked or ridged border, ensuring both a secure closure and an appealing texture.

Variety of Fillings and Cooking Methods

In Italy, mezzelune are typically filled with creamy ricotta cheese or fresh spinach, but the options are virtually limitless. Meat fillings and even shredded cabbage variations are popular in Germany. Once filled, mezzelune can be boiled for a traditional experience or transformed into crispy delights through frying. Regardless of the cooking method, they pair beautifully with any sauce, allowing personal preferences to shine. For fried versions, remember to salt them right after frying to ensure the seasoning adheres effectively.