Pea Ravioli (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.


Pea Ravioli

  • 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


  • Line a rimmed baking sheet with parchment paper and cover loosely with plastic wrap.
    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.
    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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Continue to cook the rest of the pasta and toss in sauce. Serve immediately.

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