Mezzelune Pasta with Cavolo Nero & Ricotta
By Lee Jackson ↣ Published on: April 18, 2020
Earthy, tangy and silky, mezzelune are simple fresh pasta crescents filled with cavolo nero (Tuscan kale) and ricotta. They are quick to make and rewarding to eat — perfect for a comforting, classic Italian meal served with a bright tomato sauce.
Fresh pasta always elevates a dish. With a light, flavourful filling of cavolo nero and ricotta, these mezzelune are elegantly simple. The combination of soft cheese, mineral greens and a tangy tomato sauce makes for a perfectly balanced plate.
The colours of the filling and sauce evoke the Italian flag — green from the cavolo nero, white from the ricotta, and red from the tomato sauce — a small celebration on every plate.
What’s ahead?
What are Mezzelune?
Mezzelune (plural of mezzaluna) means “half-moon crescents.” They are discs of fresh pasta dough folded in half around a filling to form a simple crescent shape.
They are one of the easiest stuffed pasta shapes to make at home — perfect if you’re new to making filled pasta.
Why it works
Fresh and flavourful — fresh pasta with a ricotta and cavolo nero filling delivers a tender texture and bright, balanced flavours.
Simple technique — mezzelune require just one fold to seal, making them an ideal introduction to stuffed pasta.
Stuff you’ll need
You can make fresh egg pasta or buy fresh sheets. The filling is straightforward and depends on a few quality ingredients.
- Fresh egg pasta — enough to cut into 4″/10cm discs.
- Cavolo nero — Tuscan kale or similar leafy green, blanched and squeezed dry.
- Parmigiano Reggiano — finely grated.
- Ricotta — creamy and mild.
- Nutmeg, salt & black pepper — to season.
Step by Step
Nervous about making filled pasta? Mezzelune are forgiving and quick. Follow these core steps for success.
- Cook the cavolo nero: Remove leaves from stems and boil the leaves for about 5 minutes until tender. Drain and cool slightly.
- Squeeze dry: Place the cooked leaves in a clean tea towel and squeeze out as much moisture as possible — this prevents a watery filling.
- Chop: Finely chop the squeezed cavolo nero.
- Mix the filling: Combine chopped cavolo nero with ricotta, Parmigiano Reggiano, nutmeg, salt and pepper until evenly incorporated.
- Cut discs: Roll pasta sheets to medium-thin and cut into roughly 4″/10cm circles.
- Fill and seal: Place a small ball of filling (slightly smaller than a ping-pong ball) in the centre of each disc. Moisten the edge, fold into a half-moon and press firmly to seal, removing any air pockets.
- Cook: Gently simmer the mezzelune in salted, gently simmering water until they float, then cook an extra minute. Remove with a slotted spoon.
- Toss with sauce: Add the cooked mezzelune to the prepared tomato sauce and toss gently. Use a splash of pasta water to loosen if needed, then serve with extra Parmigiano Reggiano.
Pro Tips to make your life easier
- Make the mezzelune up to 3–4 hours in advance and keep them under a lightly damp tea towel to prevent drying out.
- Thoroughly squeeze out the cavolo nero after cooking — excess moisture will make the filling runny.
- Prepare the tomato sauce before cooking the pasta so you can add the mezzelune straight into the warm sauce.
Serving and storing suggestions
Substitutions
- Swap cavolo nero for spinach, chard, kale or another tender leafy green — always squeeze out excess water.
- Add fresh herbs to the filling for a bright note: mint, basil, oregano or tarragon work well.
Serving
- Serve hot with a dusting of Parmigiano Reggiano and a simple salad of peppery leaves dressed with lemon and olive oil.
Storing
- Fresh mezzelune are best within 3–4 hours when kept covered with a lightly damp tea towel.
- To freeze: arrange stuffed mezzelune on a non-stick tray in a single layer until firm, then transfer to a sealed bag and freeze for 2–3 months. This prevents them sticking together.
Ready to get cooking?
Making mezzelune is time well spent — the results are creamy, satisfying and unmistakably better than store-bought stuffed pasta. Once you try making fresh filled pasta at home, you’ll likely keep coming back for more. Buon appetito!
Any Questions? (FAQ)
Have a question about mezzelune? Leave a comment and I’ll help.
Ravioli are typically square or circular and use two layers of pasta (top and bottom). Mezzelune are single discs folded in half to form a crescent.
“Mezzelune” means “half moons” (mezze = half, lune = moons).
More Italian recipes
If you enjoyed this mezzelune recipe, explore other classic Italian dishes from the same collection for more inspiration.
- Pinsa Romana
- Malloreddus (Gnocchetti Sardi) with Sausage Ragù
- Pasta Alla Gricia (Guanciale & Pecorino)
- Fennel Risotto
- Beetroot Risotto with Taleggio
- Peach & Burrata Salad
Mezzelune Pasta with Cavolo Nero & Ricotta
Ingredients
Pasta
- 1 batch fresh egg pasta
For the mezzelune stuffing
- 1 bunch cavolo nero (Tuscan kale)
- 1 cup ricotta
- 1/2 cup finely grated Parmigiano Reggiano
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
For the tomato sauce
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and bruised
- 2 sage stems (about 8–10 leaves)
- 1 cup tomato passata (or pureed tomatoes)
- Salt & pepper
Instructions
Pasta
- Make the pasta and roll sheets to a medium-thin thickness (about setting No. 7 on a typical machine). Keep covered to prevent drying while you prepare filling and sauce.
Making the Mezzelune
- Bring a pan of lightly salted water to the boil. Remove cavolo nero leaves from stems, chop roughly and add to boiling water. Cover and cook 5 minutes, then drain and cool.
- When cool enough to handle, place cavolo nero in a clean tea towel and squeeze out as much liquid as possible. Discard the liquid and finely chop the leaves.
- In a bowl, combine ricotta, chopped cavolo nero, Parmigiano, nutmeg, salt and pepper until evenly mixed.
- Cut pasta sheets into 4″/10cm discs. Roll small balls of the filling (slightly smaller than a ping-pong ball) and place one in each disc centre.
- Dampen the edge of a disc with water, fold into a half-moon and press the edges firmly to seal, avoiding air pockets. Arrange on parchment and dust with flour. Cover until needed — up to 3–4 hours.
Making the sauce
- Heat a frying pan over moderate heat, add olive oil, then briefly sizzle garlic and sage for about a minute. Add tomato passata and 1 cup water, then simmer 5–8 minutes until slightly reduced. Season to taste.
Cooking the pasta
- Bring a large pan of salted water to a gentle simmer. Slide mezzelune in and cook 3–4 minutes until cooked through.
- Return the sauce to moderate heat. Use a slotted spoon to transfer the mezzelune into the sauce and toss gently. Add a spoonful of pasta water if needed to loosen the sauce. Serve with extra Parmigiano and freshly ground black pepper.
Notes
- Substitutions: use spinach, chard or other greens in place of cavolo nero; always squeeze out excess moisture.
- Serving: serve hot with Parmigiano and a simple lemon-dressed salad.
- Storing: fresh mezzelune last 3–4 hours under a damp towel. To freeze, freeze in a single layer until firm, then store in a sealed bag for 2–3 months.
Nutrition
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