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Best Easy Mezzelune di Patate Recipe

Name: Best Easy Mezzelune di Patate Recipe
Total time: 60 min
Yield: 180 g
Ingredients: all-purpose flour 2 cups; egg 2 pieces; russet potato 3 pieces; ricotta cheese 3 oz; Parmesan cheese 2 oz; unsalted butter 2 tbsp; nutmeg 0.25 tsp; salt 1 tsp; black pepper 0.5 tsp

Half-moon pasta from Trentino-Alto Adige stuffed with potato and cheese. This vegetarian mediterranean dish is a comforting family favorite, reflecting the alpine-Italian culinary crossroads.

Cook 60 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

all-purpose flour 2 cups
egg 2 pieces
russet potato 3 pieces
ricotta cheese 3 oz
Parmesan cheese 2 oz
unsalted butter 2 tbsp

Seasonings/Sauce

nutmeg 0.25 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 49 g 61%

Protein 10 g 13%

Fat 7 g 20%

Serving size 180g

Cooking steps

1

Boil the potatoes whole in salted water until fork-tender, about 25 minutes; drain and let cool slightly.
2

Prepare the pasta dough by mixing flour, eggs, and a pinch of salt until shaggy, then knead for 7–10 minutes until smooth, wrap and rest for at least 30 minutes.
3

Mash the cooled potatoes. Stir in ricotta, Parmesan, butter, nutmeg, salt, and pepper until creamy and well combined.
4

Roll out the rested pasta dough on a lightly floured surface to 1/16-inch thickness. Cut circles with a 4-inch cutter.
5

Place 1 tablespoon of filling onto each dough circle. Fold over to make a half-moon, pressing edges tightly to seal. Boil mezzelune in gently simmering salted water for 3–4 minutes, until they float. Drain and serve with a drizzle of melted butter or extra Parmesan.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient in this Mezzelune di Patate recipe is russet potato. It defines both the filling's flavor and the tender texture that sets this alpine-Italian dish apart from other stuffed pastas. Ricotta and Parmesan cheese also contribute, but potato is central.

Q. What should I watch for when cooking the pasta?

For best texture, cook the mezzelune in gently simmering—not rapidly boiling—water. This prevents them from breaking while cooking. Boil only until the pasta floats and is tender, about 3–4 minutes, to avoid overcooking or soggy filling.

Q. How can I prevent the pasta from falling apart during cooking?

Be sure to knead the dough thoroughly so it’s smooth and elastic—this helps it hold together. Seal the edges tightly before boiling. Avoid overcrowding the pot, and keep the water simmering instead of boiling vigorously.

Q. How many calories are there per serving, and what's the macronutrient breakdown?

Each serving has approximately 320 kcal, with 49g carbohydrates (61%), 10g protein (13%), and 7g fat (20%) based on the macronutrient caloric contribution. This makes it a moderate-carb vegetarian pasta dish.

Best Easy Mezzelune di Patate Recipe

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