Fresh Pea Half-Moon Ravioli

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings (with leftovers; about 50 or so ravioli)
Prep Time:  50 minutes Cook Time:  10 minutes

Fresh Pea Half-Moon Ravioli

These fancy stuffed ravioli are called mezzaluna—Italian for “half moon.” This version, stuffed with a rich, fresh-pea puree, makes a delicate and elegant dairy entree or pasta course that is more than worth the effort. It’s easy to make and freeze for a touch of spring anytime.


6 (12-inch square) store-bought fresh pasta sheets (or 18 lasagna sheets at least 4 inches wide, if you can’t find the full sheets or make your own)

Pea Purée:

2 cups (10 ounces) fresh peas or frozen, defrosted  baby peas

¼ cup finely chopped flat-leaf parsley leaves

4 tablespoons mascarpone

2 tablespoons sour cream

2 tablespoons grated Romano cheese

¾ teaspoon kosher salt

Zest of ½ lemon

⅛ teaspoon freshly ground black pepper

1 egg


1 cup brown butter 

1 teaspoon Dijon mustard

3 tablespoon chopped fresh flat-leaf parsley leaves, loosely packed

3 teaspoons Champagne or white wine vinegar

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper


¼ cup grated Romano cheese


  1. Line a rimmed baking sheet with parchment paper and cover loosely with plastic wrap.
  2. Rinse the peas in a fine-mesh strainer under cold running water and swish with your fingers to remove any dirt. Remove and discard any peas that have sprouted. Set aside.
  3. In a food processor, combine the peas, parsley, mascarpone, sour cream, Romano cheese, salt, lemon zest, and pepper, and pulse for about 5 minutes until thoroughly blended, smooth, and creamy.
  4. Using a 3½-inch cookie cutter, if you are using the 12-inch square sheets, cut them into 9 rounds per sheet.  If you are using lasagna sheets, cut each into 3 circles. Place the cut pieces on the sheet tray and cover the pieces with plastic wrap to prevent drying.
  5. Whisk the egg in a small bowl. Using a small pastry brush, paint the pieces of pasta, one piece at a time, with a light coating of the whisked egg. Place a teaspoon of the pea purée in the middle of a round of pasta  and fold over to make a half moon. Using your fingers or a fork and applying gentle pressure, press to seal the edges. Return each to the tray and cover with plastic wrap while you make the rest (note: these can be frozen and cooked from a frozen state).
  6. Make the sauce: Combine the brown butter, mustard, parsley, vinegar, salt, and pepper in a large saucepan and heat over low heat until it is thoroughly warmed.
  7. Boil a very large pot of salted water (salty like the ocean!), covered. When it reaches a rolling boil, add about 8 mezzaluna and as soon as they float to the top, about 2 minutes, remove them from the pot with a slotted spoon or kitchen spider and place in the sauce. Gently coat, remove and sprinkle with cheese. Serve.
  8. Continue to cook the rest of the pasta and toss in sauce. Serve immediately.

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