Smoked Salmon Mezzaluna Pasta with Lemon Dill Butter

Salmon Mezzaluna Pasta
Jump to Recipe

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!

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 in the list of the most beautiful European capitals. Apart from the memories of beautiful nature, architecture and warm people, I have one very specific Mezzaluna pasta 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 simple 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 mezzaluna with cream and fig sauce (sounds intriguing, right?). It was divine! The only issue was, 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 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…

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 Mezzaluna are really rather rich and filling, so you don’t need too much anyway.

Salmon Mezzaluna Pasta

How to Make Smoked Salmon Mezzaluna?

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 tbsp 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 (we love Kenwood) and whizz until combined. Stir in 2 tbsp 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. 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 that 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.

Salmon Mezzaluna Pasta

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.


Did you enjoy our Smoked Salmon Mezzaluna Pasta? If you’d like to read more about filled pasta and 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:

Salmon Mezzaluna Pasta

Smoked Salmon Mezzaluna with Lemony 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.
No ratings yet
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:

For the Filling:

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

For the Butter Sauce:

  • 1 lemon juiced
  • 25 g butter
  • 1 tbsp 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 tbsp 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 tbsp of the dill and half the lemon juice. Season with black pepper (no salt needed, as smoked s.almon 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.

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, Salmon Mezzaluna, Salmon Pasta with Dill Sauce, Salmon Ravioli Recipe, Smoked Pasta Mezzaluna, Smoked Salmon & Cream Cheese Pasta, Smoked Salmon Filled Pasta, Smoked Salmon Pasta, Smoked Salmon PAsta Recipe, Smoked Salmon Ravioli
Tried this recipe?Let us know how it was!
Salmon Mezzaluna Pasta

Leave a Reply

Recipe Rating




Somebody Feed Seb