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    Home » MAINS » PASTA

    Smoked Salmon Mezzaluna Pasta with Lemon Dill Butter

    Published: March 12, 2021 · Updated: January 24, 2023 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Smoked Salmon Mousse ravioli -like filled pasta served with lemon dill butter – it certainly can’t get much better! The final result is a restaurant-quality, delicate but extremely tasty plate of Smoked Salmon Mezzaluna Pasta drizzled with lemon dill butter. It’s a show-stopper, to say the least!

    Take Me To:
    • My First Experience with Mezzaluna Pasta
    • What is Mezzaluna Pasta?
    • Ingredients
    • Method
      • Pasta Dough
      • Smoked Salmon Filling for Pasta
      • Filling The Pasta
      • Lemon Dill Butter Sauce
    • Want To Make Smoked Salmon Ravioli Instead?
    • What To Serve With Smoked Salmon Pasta?
    • Other Homemade Pasta Recipes
    • Recipe Card

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    My First Experience with Mezzaluna Pasta

    My most vivid memory of Mezzaluna pasta is from a restaurant in Malta. We’ve only spent two days there, but I can honestly say that Valetta is the No. 1 on the list of the most beautiful European capitals. Apart from the memories of beautiful nature, architecture and warm people, I have one very specific Mezzalune related memory.

    It was the first time I had to (absolutely had to) leave food on my plate. Let me back up a little. I was brought up with a very strong rule of finishing everything on my plate. There was no wasting of food in my family and well… no leftovers either. You simply ate what was served. And whilst it may not be the best rule to follow in terms of weight management, it is now ingrained in my behaviour. After all, I plate my own food most of the time, so I got pretty good at getting it just right.

    Back to Malta! I ordered prosciutto mezzalune with cream and fig sauce (sounds intriguing, right?). It was divine! The only issue was that I got served a portion that could have easily served six (and that’s not at all an exaggeration!). Here I was, with a plate the size of my mixing bowl, full of mezzaluna pasta swimming in cream and fig sauce. I felt sooo bad when the waiter asked me if I didn’t like it when he saw about half of it still on my plate…

    Mezzalune Pasta on a white striped plate.

    What is Mezzaluna Pasta?

    Half-moon-shaped filled pasta is native to Tyrol. Similarly to ravioli, mezzalune are filled with both vegetarian or meaty fillings and served with a variety of sauces including pesto, tomato or butter sauce. To make a Mezzaluna shape, cut rounds of thinly rolled-out pasta dough. Pipe/ spoon the filling in the centre. Fold the dough over to create a half-circle and seal the edge with your fingers. Finally, press the edge down with the fork to create indents.

    If you are wondering why I use Mezzalune and Mezzaluna Pasta interchangeably, the former is popular and the latter is singular in Italian (just like ravioli and raviolo).

    Read more about Filled Pasta and various different shapes and types of dough that you can make at home on our dedicated Homemade Filled Pasta article.

    Tonight I’m sharing my recipe for Smoked Salmon Mezzaluna Pasta with Lemony Dill Butter Sauce. The portions won’t be as big as in Malta, but good things often come in smaller quantities. These Mezzalune (similar to smoked salmon ravioli) are really rather rich and filling, so you don’t need too much anyway.

    Salmon Mezzaluna Pasta served on a large white striped plate with red rim, all drizzled with lemon dill butter sauce.

    Ingredients

    Seven ingredients – that’s all you need to make a restaurant-quality smoked salmon-filled pasta!

    • 00 flour: 00 flour is perfect for pasta, but if you have to, substitute it with strong white bread flour. Alternatively, you can make Pasta Bianca (made with semolina and water only) as an eggless option.
    • eggs: we used two medium eggs (UK), or two large eggs (US) for 200g of flour.
    • smoked salmon: this recipe uses cold smoked salmon, but hot-smoked salmon should work well too.
    • cream cheese: also known as soft cheese, like Philadelphia. You may use ricotta in this recipe too.
    • dill (fresh or frozen): will be used in the smoked salmon pasta filling as well as in the sauce.
    • lemon: choose a fresh juicy lemon.
    • butter: unsalted, as the salmon in this recipe adds enough salt already.
    Ingredients for Smoked Salmon Pasta on a white surface.

    Method

    Pasta Dough

    Place the 00 flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tablespoon of water. If it’s too wet and sticky, add a bit of flour. Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.

    Eggs and flour on the kitchen surface.
    A ball of pasta dough on a sheet of cling film.

    Smoked Salmon Filling for Pasta

    In the meantime, make the filling. Place the smoked salmon and cream cheese in a food processor (we love Kenwood) and whizz until combined. Stir in 2 tablespoon of the dill and half the lemon juice. Season with black pepper (no salt needed, as smoked salmon is quite salty itself).

    Smoked Salmon Pasta Filling in a Kenwood food processor.
    Smoked salmon mousse in a food processor.
    Dill and lemon juice being stirred into the smoked salmon pasta filling.

    Filling The Pasta

    Divide the pasta dough into 4. Using a pasta machine (we use Mercato Atlas) One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable. Using an atomiser, spray the dough with water very lightly to prevent the dough from drying out.

    Using a round cookie cutter, a pastry ring or a round ravioli stamp, cut rounds of pasta dough out. We used 7.6cm pastry rings and got 36 rounds which was just enough to use up all the filling.

    Spoon/ pipe teaspoons (or tablespoons if you’re making very large Mezzaluna) of the salmon filling onto each round. Fold the dough over to create half circles and seal the edge with your fingers. Try and squeeze out any air bubbles and press down to seal.

    Piping the smoked salmon pasta filling onto the pasta dough circles.
    Mezzalune pasta shaped and resting on a floured wooden chopping board.

    Bring a large pan of water to a boil. Drop the Mezzaluna into the water and cook for approx two minutes after they float to the top (it may take less or more time depending on how thinly you rolled out your pasta). Drain.

    Lemon Dill Butter Sauce

    Melt the butter in a small saucepan, and add the remaining half of the lemon juice and the dill. Season (don’t add too much salt though) and spoon over the Smoked Salmon Mezzaluna.

    Smoked salmon ravioli (mezaluna) on a blue plate with lemon dill butter and a garnish of a lemon slice.

    Want To Make Smoked Salmon Ravioli Instead?

    If you prefer to make smoked salmon ravioli, you absolutely can! All you need to do is shape the pasta differently.

    Roll the pasta dough into two thin sheets. Pipe the filling, leaving 3-4 cm in between. Carefully place the other pasta sheet on top draping it down in between piles of filling to avoid air being trapped. Press around each mound to seal well pressing outward toward the edges, pushing out any air pockets. Using a sharp knife, a ravioli stamp or a cutter, cut out even squares of ravioli. And here you go, instead of mezzalune, you have smoked salmon ravioli!

    What To Serve With Smoked Salmon Pasta?

    For a true homemade pasta feast, enhance this mezzaluna pasta recipe with some delicious side dishes. Don’t go crazy with the flavours through, as they may overshadow the star of the dish – smoked salmon filling. We recommend trying some of the following to pair with this smoked salmon ravioli-style pasta:

    • Lemon and Garlic Tenderstem Broccoli (Broccolini)
    • Slices of Crusty Sourdough Bread (perfect for mopping up the lemon dill butter at the end)
    • Pan-Fried Asparagus

    Other Homemade Pasta Recipes

    Did you enjoy our Smoked Salmon Mezzaluna Pasta? If you’d like to read more about filled pasta and the various shapes you can make, here’s our article: Filled Pasta Basics: How to Make Ravioli, Tortelloni, Agnielotti etc?. For other filled pasta ideas, have a look at some of our favourites below:

    • Spinach & Cream Cheese Ravioli with Lemon Butter
    • Butternut Squash Cappalletti with Sage Butter
    • Mushroom Agnolotti

    Recipe Card

    Salmon Mezzaluna Pasta served with lemon dill butter with a set of cutlery on the side.

    Smoked Salmon Mezzaluna Pasta with Lemon Dill Butter

    Smoked Salmon Mousse filled pasta served with lemon dill butter – it certainly can't get much better. The final result is a delicate but extremely tasty plate of Smoked Salmon Mezzaluna Pasta drizzled with lemon dill butter. It’s a show stopper.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 5 mins
    Chilling Time: 30 mins
    Total Time 1 hr 10 mins
    Course Dinner, Lunch, Main Course
    Cuisine Italian
    Servings 3 portions
    Calories 672 kcal

    Equipment

    • Pasta Machine
    • Food Proccessor

    Ingredients
     
     

    For the Pasta Dough:

    • 200 g 00 flour
    • 2 eggs medium

    For the Filling:

    • 120 g smoked salmon
    • 150 g cream cheese
    • 2 tablespoon dill (fresh or frozen) finely chopped

    For the Butter Sauce:

    • 1 lemon juiced
    • 25 g butter
    • 1 tablespoon dill (fresh or frozen) finely chopped

    Instructions
     

    • Place the flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tablespoon of water. If it's too wet and sticky, add a bit of flour. Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
    • In the meantime, make the filling. Place the smoked salmon and cream cheese in a food processor and whizz until combined. Stir in 2 tablespoon of the dill and half the lemon juice. Season with black pepper (no salt needed, as smoked salmon is quite salty itself).
    • Divide the pasta dough into 4. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable. Using an atomiser, spray the dough with water very lightly to prevent the dough from drying out.
    • Using a round cookie cutter, a pastry ring or a round ravioli stamp, cut rounds of pasta dough out. We used 7.6cm pastry rings and got 36 rounds that we just enough to use up all the filling.
    • Spoon/ pipe teaspoons (or tablespoons if you're making very large Mezzaluna) of the salmon filling onto each round. Fold the dough over to create half circles and seal the edge with your fingers. Try and squeeze out any air bubbles and press down to seal.
    • Bring a large pan of water to a boil. Drop the Mezzaluna into the water and cook for approx two minutes after they float to the top (it may take less or more time depending on how thinly you rolled out your pasta). Drain.
    • Melt the butter in a small saucepan, add the remaining half of the lemon juice and the dill. Season (don't add too much salt though) and spoon over the Mezzaluna.

    Notes

    For serving suggestions, have a look at the “What to Serve With Smoked Salmon Pasta” section above. 
    Want To Make Salmon Ravioli Instead Of Mezzalune?
    If you prefer to make smoked salmon ravioli, you absolutely can! All you need to do is shape the pasta differently. After rolling the pasta dough and spooning/piping the filling on the thin sheets of pasta, carefully place the other pasta sheet on top draping it down in between piles of filling to avoid air being trapped. Press around each mound to seal well pressing outward toward the edges, pushing out any air pockets. Using a sharp knife, a ravioli stamp or a cutter, cut out even squares of ravioli. And here you go, instead of mezzalune, you have smoked salmon ravioli!

    Nutrition

    Calories: 672kcalCarbohydrates: 88gProtein: 34gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 219mgSodium: 902mgPotassium: 555mgFiber: 4gSugar: 7gVitamin A: 798IUVitamin C: 29mgCalcium: 187mgIron: 6mg
    Keyword Dill Butter Sauce, Home Made Salmon Mezzaluna, Home Made Salmon Ravioli, How to Make Mezzaluna, Mezzaluna Pasta Recipe, Mezzaluna Recipe, Salmon Mezzaluna, Salmon Mousse Ravioli, Salmon Pasta with Dill Sauce, Salmon Ravioli, Salmon Ravioli Recipe, Smoked Pasta Mezzaluna, Smoked Salmon & Cream Cheese Pasta, Smoked Salmon Filled Pasta, Smoked Salmon Pasta, Smoked Salmon Ravioli
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Gina

      April 03, 2021 at 12:24 pm

      5 stars
      This pasta is a labor of love and the final result was well worth it! The taste is fantastic, absolutely love the salmon filling.

      Reply
      • Ieva

        April 03, 2022 at 5:59 pm

        Thanks so much, Gina! 🙂

        Reply
    2. Sharon

      May 22, 2021 at 10:25 am

      5 stars
      This salmon mezzaluna pasta is a dish that sings with flavor. The homemade pasta with the salmon filling and lemon butter come together so beautifully.

      Reply
      • Ieva

        May 22, 2021 at 6:00 pm

        Thanks, Sharon! We love the combination of the smoked salmon pasta and lemon butter sauce! 🙂

        Reply
    3. Toni

      February 22, 2022 at 12:40 pm

      5 stars
      I really loved this! It is so tasty and delicious!

      Reply
      • Ieva

        February 22, 2022 at 8:17 pm

        Thanks, Toni! 🙂

        Reply
    4. Kris

      March 22, 2022 at 9:15 am

      5 stars
      This received rave reviews from my family! Thank you for another winner. 🙂

      Reply
      • Ieva

        March 23, 2022 at 9:36 am

        That’s brilliant, Kris! Thanks for the feedback 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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