Mezzelune Recipe: Creamy Truffle Ricotta Pasta Delight 2026

Mezzelune are crescent-shaped filled pasta that bring a touch of Italian elegance to your table. This version pairs a silky ricotta and truffle filling with a creamy butter and parmesan sauce for a dish that feels special but comes together in about 35 minutes.

Making the dough by hand is simple and rewarding: flour, eggs and salt kneaded until smooth and rested so it rolls out thin and elastic. Sealing the edges well keeps the filling in place while the pasta boils to a perfect al dente.

The truffle and pecorino filling gives these half-moons a sophisticated, savory character, while the butter, cream and truffle sauce ties everything together with a luxurious finish. A sprinkle of fresh chives and grated cheese on top is all it needs.

Ingredients for Mezzelune

This makes 6 servings (about 48 mezzelune).

• 300 g type 00 or medium-strength wheat flour
• 3 eggs
• ½ teaspoon salt
• 300 g ricotta cheese
• Freshly ground black pepper
• 1 egg yolk
• 1 tablespoon truffle paste
• 100 g pecorino or parmesan cheese, grated
• 400 ml cooking cream
• 1 tablespoon truffle paste (for the sauce)
• 30 g butter
• Chives, chopped

How to Make Mezzelune Step by Step

1. Make the Dough Base

Bring 300 g of type 00 or medium-strength wheat flour to a work surface and shape it into a volcano. Place 3 eggs and ½ teaspoon of salt in the center.

2. Mix the Dough

Mix the eggs with the flour using a fork until all the ingredients are well integrated and the dough is homogeneous.

3. Knead and Rest

Work the dough for about 8 to 10 minutes, kneading until it is smooth and slightly elastic. Then cover it with a cloth and let it rest for 20 to 30 minutes so it firms up.

4. Prepare the Filling

While the dough rests, make the filling. In a bowl, mix 300 g of ricotta cheese, salt, freshly ground black pepper, 1 egg yolk, 1 tablespoon of truffle paste and 100 g of grated pecorino or parmesan. Once you have a homogeneous mixture, keep it in the fridge while you roll out and cut the pasta.

5. Roll Out the Pasta

Flour a work surface and divide the dough into two parts. Roll out one part to a thickness of about 5 mm. For a thinner, more even sheet, use a pasta machine; if you don't have one, use a rolling pin and stretch it as thin as possible. With the pasta machine, keep rolling until you reach a thickness of 4 mm.

6. Cut into Circles

Using a round cutter about 8 cm in diameter, cut circles from the dough. This first batch will give you about 24 circles. Then knead the scraps, roll them out again and cut another 24 circles. That gives you enough to form all your mezzelune.

7. Fill the Circles

Place ½ teaspoon of filling in the center of each circle.

8. Shape the Mezzelune

Moisten the edges of the pasta with a wet finger and fold each circle in half, forming the characteristic crescent shape. Press the edges well so they don't open during cooking, and place the finished mezzelune on a floured surface.

9. Boil the Pasta

Once they are ready, cook them in batches in plenty of salted water. Let them cook for about 2 minutes, or until they float to the surface, making sure they stay al dente.

10. Make the Sauce

While the mezzelune cook, prepare the sauce. In a deep skillet, pour 400 ml of cooking cream, add a pinch of salt, freshly ground black pepper, 1 tablespoon of truffle paste and 30 g of butter. Cook over low heat until the butter melts and all the ingredients blend perfectly.

11. Combine Pasta and Sauce

As the mezzelune are ready, transfer them directly to the skillet with the sauce, adding a little of the cooking water to blend the flavors better. Gently shake the skillet so the sauce coats all the pasta, and add chopped chives for a fresh touch.

12. Serve Hot

Finally, serve the mezzelune hot, topped with a little more grated pecorino or parmesan.

Tips for the Best Mezzelune

Roll the Dough Thin

The dough should be rolled very thin, whether with a rolling pin or a pasta machine, so the finished mezzelune feel light rather than heavy. Seal the edges well to keep the filling from escaping during cooking. The pasta is done when it floats in the boiling water, usually around 2 minutes.

Choose Your Filling

Classic mezzelune fillings often use fresh cheeses like ricotta, quark or mozzarella mixed with spinach, mushrooms or even truffle. This version goes for an elegant truffle and pecorino filling that adds a sophisticated, full-flavored touch. The truffle paste used here is truffle crushed in extra virgin olive oil, but you can choose any other that suits your taste and budget.

Pick the Right Sauce

Sauce options are practically endless, from a simple tomato sauce or pesto to a creamy butter and sage mixture, and each brings something unique. This recipe uses a combination of butter, cream and truffle with grated parmesan and a little fresh chives for the final touch. The result is a tasty, balanced dish that is ideal for a special occasion or whenever you want to treat yourself.

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