Mezzelune : Half Moon Ravioli

This is a recipe best described in multiple parts.

The Filling, Part 1:

  • 300 grams of Fresh Prawns. Cleaned and chopped up.
  • Butter.
  • Chopped Garlic.
  • Salt for seasoning.

Melt the butter. Saute the garlic till its raw smell is gone. Add the prawns and saute till they are done. Also season them and balance it.

The Filling, Part 2:

  • One Liter of Milk.
  • 200 ml of fresh cream.
  • A pinch of salt.
  • Juice of a lemon.

Combine the cream and milk. Slowly heat it up till it reaches 195F. Sprinkle the salt and add the lemon juice. Get it off the heat and leave it for 5 mins. Do not stir it too much. Put it into a cheese cloth and let it drain away all the whey. This will take at least an hour. Finally squeeze out whatever you can.

Complete the Filling, by combing both #1 and #2 with any fresh herbs. I simply added chopped coriander.

The Pasta:

  • 300 grams of all purpose flour.
  • 3 whole eggs.
  • A little salt.
  • A teaspoon of butter.

Knead them all together. Do not add any extra liquids to make it softer. This will be a tight dough. Once its well kneaded, chill the dough in a refrigerator. Avoid plastic. Simply keep the dough inside a small steel box. It will work just as well and maybe just maybe you reduce your carbon footprint.

Roll the dough into thin circles. Fill the cheese and prawns stuffing. Seal it up.

Bring water to a boil in a large pot. Carefully add the ravioli. Cook for about 5 mins. Once ready they will float up. Some of them may get stuck to the base of the pot. Simply stir the water and give a mild nudge to free them up.

Sauce It.

  • 75 grams of butter.
  • Juice of a lemon.
  • Salt and pepper.

Melt the butter and season with salt and pepper. Add the lemon juice. Toss in the cooked ravioli without over crowding the pan. Let them get a layer of this lemony butter on them.

Serve warm.



Published by Imran

A s/w engineer by profession, I cook for my family.

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