.JPG){kind=link}
Mezzelune means “half moons” in Italian. They are filled pasta made by folding a single circle of egg dough over a spoonful of filling and sealing the curved edge. The name echoes the mezzaluna, the curved rocking knife used to chop herbs. Because each piece is one folded disc, not two sheets cut apart, they are a good first filled pasta for beginners.
Where They Come From
Half-moon filled pasta is made across Italy under many names. The shape is strongly associated with the Alpine north, where South Tyrol’s schlutzkrapfen are a close cousin, usually filled with spinach and cheese. I have not found a single authoritative origin for the name mezzelune, so treat any exact history with caution. For the wider family of stuffed shapes, see the ripiena pasta guide and the regional pasta guide.
Mezzelune Compared With Other Filled Pasta
| Shape | How it is made | Typical filling |
|---|---|---|
| Mezzelune | One round, folded into a half moon | Ricotta and spinach, greens, mushrooms, cheese |
| Ravioli | Two sheets with filling between, cut into squares or rounds | Ricotta, meat, pumpkin |
| Tortellini | Small square folded and wrapped around a finger | Pork, prosciutto, Parmigiano |
| Agnolotti | Sheet folded over a line of filling and cut into pockets | Roast meats, braised vegetables |
Classic Fillings
- Ricotta and spinach: the standard. Squeeze the spinach very dry.
- Ricotta and cavolo nero (Tuscan kale): earthier and good with brown butter.
- Mushroom: cooked down until dry, with thyme and a little Parmigiano.
- Cheese and herbs: ricotta, Parmigiano, lemon zest, nutmeg and black pepper.
Keep the filling thick and fairly dry. Wet filling makes the dough tear or the pasta burst in the water.
How to Make Mezzelune
- Dough: mix 300 g of “00” flour with 3 large eggs, knead for about 8 minutes until smooth, wrap and rest for 30 minutes. The pasta flour guide explains flour choices.
- Roll: roll the dough thin, until you can see your hand faintly through it. A hand-crank machine helps.
- Cut: cut circles about 7 cm across with a round cutter or a glass. Keep unused dough covered.
- Fill: place about a teaspoon of filling slightly off-centre on each circle.
- Fold and seal: brush the edge with a little water, fold into a half moon, and press out the air before sealing. Trapped air makes them burst.
- Rest: lay them on a semolina-dusted tray, not touching, until you cook them. Use within a few hours or freeze them.
A stamp or cutter can speed this up; the ravioli maker comparison covers the options.
How to Cook Mezzelune
- Use a large pot of salted water at a gentle rolling boil, not a violent one.
- Fresh mezzelune usually take 2 to 4 minutes. They float when nearly done; taste the sealed edge, which is the thickest part.
- Lift them out with a slotted spoon or spider and finish them in the sauce for a minute with a splash of pasta water. See mantecatura.
- Frozen mezzelune cook straight from frozen in about 4 to 6 minutes.
If your filling contains raw meat or fish, make sure the filling reaches a safe temperature (71 °C for ground meat) before serving.
Best Sauces
Delicate filled pasta needs a light sauce that does not drown the filling:
- Brown butter and sage: the classic. Cook butter until it smells nutty, add sage leaves and toss.
- Lemon butter: bright and good with spinach or ricotta fillings.
- Light tomato sauce: a quick fresh sauce for cheese fillings.
- Light cream and Parmigiano: for mushroom fillings.
For another filled-pasta example with the same butter-sage approach, see our meat-filled tortelloni or wild mushroom ravioli. The pasta pairing guide has more on matching sauces.
Storing and Freezing
Freeze uncooked mezzelune on a lined tray for about 2 hours until firm, then bag them. They keep for up to 3 months. Cooked leftovers keep in the fridge for up to 3 days; reheat until steaming hot, about 74 °C. Because eggs are used, do not leave the filled pasta at room temperature for more than a couple of hours.
Common Mistakes
- Overfilling, which stops the edge from sealing.
- Leaving air pockets inside.
- Dough that is too dry, so the edges do not stick. Brush with water.
- Boiling too hard, which tears the seams.
More general advice is in the cooking mistakes guide.
FAQs
Is mezzelune the same as ravioli?
No. Ravioli are cut from two sheets, mezzelune are folded from one round.
Can I use shop-bought wonton wrappers?
You can in a pinch. They are thinner and cook in 2 to 3 minutes, but the texture is different from egg pasta.
Do I need a machine?
No. A rolling pin works, though it takes more effort to get the dough thin.
Why did mine burst?
Usually trapped air, a wet filling or water that was boiling too hard.
Can I make them vegan?
Traditional dough contains eggs. A flour and water dough with a little olive oil can work, but it is less elastic.
Related guides: if you can’t find mezzelune, the pasta substitution chart lists other filled shapes. You can also check the cooking time chart for fresh and filled pasta.
Further reading: Wikipedia: Schlutzkrapfen, the half-moon filled pasta of South Tyrol
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.