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Ricotta and Parmesan-stuffed Pumpkin Mezzaluna

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These mezzaluna have been stuffed and sealed, and now can be cooked as you would fresh ravioli.

If you decide to take your pasta making just a couple of steps further, you can have handmade mezzaluna, or half-moon shaped pasta that is stuffed like ravioli. No special tools are necessary, even a round cookie cutter or pastry shell cutter will work. I used a scalloped edge pastry cutter for the mezzaluna pictured here.

Ricotta and Parmesan-stuffed Pumpkin Mezzaluna

1 recipe Fresh Pumpkin Pasta (use about a quarter of the pasta for a 12-15 mezzaluna)

Filling (for about 12-15 mezzaluna):
1 cup ricotta
2 tablespoons freshly grated Parmigiano-Reggiano
Pinch white pepper
Salt, to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely minced parsley

Prepare the fresh pasta as described in the recipe, but rather than cutting on the fettuccine blade just make wide, thin pasta sheets, as described.

Prepare the filling by mixing together all of the ingredients in the filling list. Taste for seasoning.

Lay a pasta sheet out on a clean, lightly floured work counter. Have a small bowl of warm water nearby. Cut rounds with a 3-inch cookie or pastry cutter. Then, on each round, put a generous teaspoonful of the filling.  Dip a finger in the water and lightly moisten the edge of the circle, the fold the pasta circle in half over the filling and press it closed firmly. If you have a scalloped pasta cutter, you can trim around the edges.

When you have made as many mezzaluna as you want, cook them in copious amount of boiling, salted water. They will take 3-4 minutes to cook. When they are tender and floating on the top of the water, take them out with a slotted spoon.

This pasta is good with a simple cooked tomato sauce or fresh tomato sauce, tossed with butter or olive oil or with a light cream sauce.

From Bonnie Walker

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