Mezzaluna Pasta with Black Truffle and Ricotta
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by
December 2007

Yield: 4 Servings (5 ravioli per person)


  • 2½ cups all purpose flour
  • 1 cup durum flour
  • 1 teaspoon salt
  • 5 eggs
  • 1 teaspoon extra virgin olive oil

  • 2 ounces sliced black truffles (in olive oil)
  • 1½ cups fresh ricotta
  • ¼ cup grated Parmigiano Reggiano
  • 1 Tablespoon chives, chopped
  • Salt and pepper

    To Assemble and Serve:
  • 4 Tablespoons whole butter
  • 1 Tablespoon chives, chopped
  • ½ cup grated Parmigiano Reggiano to garnish

For the Pasta:
Combine dry ingredients in a mixing bowl.  Using the dough hook attachment, begin mixing at medium speed, and add in eggs one by one until combined.  Continue mixing until the dough starts to form, then add the olive oil.  Turn dough out onto a flat, floured surface and knead in any remaining bits of dough.  Continue kneading until the dough becomes smooth then form into a ball and wrap in plastic wrap or a towel.  Let dough rest at room temperature for up to 1 hour before rolling into pasta.

For the Filling:
Puree the black truffles into a chunky puree.  In a large bowl combine truffle puree, ricotta, Parmigiano Reggiano and chives, mixing until smooth. Season with salt and pepper. Set aside in the refrigerator until pasta sheets are ready.

For the Mezzaluna:
Divide the pasta dough into four equal parts and roll flat enough to fit into the pasta machine. Roll the dough through the machine, gradually turning the dial to create a thinner sheet of dough. Make sure that the sheet stays in a rectangular shape; in the end you want a sheet approximately 10 inches in length and 5 inches wide. Using a circle cutter, punch out 5 circles of pasta and discard the rest. Repeat with the three other pieces of pasta.

Place the filling in a pastry bag and pipe a nickel sized amount of filling into each pasta circle. Moisten one edge of the pasta, fold the other edge over the filling to create a half circle and press to seal. Repeat with all of the circles and store flat on a sheet pan dusted with flour in the refrigerator.

To Assemble and Serve:
Bring 1½ gallons of water to a boil. Add a pinch of salt, and when boiling rapidly, add the mezzaluna. In a large shallow sauté pan, gently heat butter over medium low heat, and add the chives when melted. As soon as the raviolis are floating, remove from the water and toss in a bowl with butter and chives.  Plate the ravioli, and finish with grated Parmigiano.

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