Mezzaluna from Carrabba's Italian Grill features tender, half-moon shaped pasta filled with a savory blend of ricotta, spinach, and herbs, served in a creamy tomato basil sauce that highlights its rich and comforting flavors.
Equipments
- Saucepan
- Skillet
- Mixing bowl
- Spoon
- Whisk
- Pot (for boiling pasta)
- Slotted spoon
- Pasta cutter or knife (to cut half-moon shapes)
- Rolling pin (for pasta dough)
- Measuring cups
- Measuring spoons
- Colander
- Cheese grater
- Cutting board
Ingredients
- For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- For the filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach (chopped and wilted)
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 1/4 teaspoon nutmeg
- Salt
- Pepper
- For the creamy tomato basil sauce:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil (chopped)
- Salt
- Pepper
Fresh spinach should be wilted before adding to the filling to avoid excess moisture that can make the pasta soggy. Be sure to use a good-quality ricotta cheese for a creamy texture and rich flavor in the filling. When making the creamy tomato basil sauce, using crushed tomatoes and fresh basil enhances the authentic taste. You can control the seasoning by adjusting salt, pepper, and nutmeg to your preference for a balanced flavor. Your homemade Mezzaluna from Carrabba's Italian Grill copycat menu will shine with attention to these ingredient details.
Instructions
- Prepare the pasta dough:
- On a clean surface, make a mound with the flour and create a well in the center.
- Crack eggs into the well, add salt.
- Slowly incorporate flour into eggs with a fork, then knead until smooth and elastic.
- Wrap dough in plastic; let rest for 30 minutes.
- Prepare the filling:
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, wilted spinach, minced garlic, parsley, basil, nutmeg, salt, and pepper.
- Mix until well combined.
- Roll out the pasta dough:
- Divide dough in half.
- Using a rolling pin, roll each half into thin sheets on a lightly floured surface.
- Fill the mezzaluna:
- Place small spoonfuls of filling spaced apart on one pasta sheet.
- Moisten edges around filling with water.
- Cover with second pasta sheet.
- Gently press around filling to seal.
- Use a pasta cutter or knife to cut into half-moon shapes.
- Cook the pasta:
- Bring a large pot of salted water to boil.
- Add mezzaluna in batches; cook 3-4 minutes or until they float.
- Remove with a slotted spoon; drain in colander.
- Make the creamy tomato basil sauce:
- In a skillet, heat olive oil over medium heat.
- Add minced garlic; sauté until fragrant.
- Add crushed tomatoes; simmer 5 minutes.
- Stir in heavy cream, Parmesan, and chopped basil.
- Season with salt and pepper; simmer 2 more minutes.
- Serve:
- Place cooked mezzaluna on plates.
- Spoon creamy tomato basil sauce over pasta.
- Garnish with extra grated Parmesan and fresh basil if desired.
Substitution
Mezzaluna from Carrabba's Italian Grill copycat menu relies on fresh pasta dough, but if making fresh pasta is challenging, store-bought wonton wrappers or ravioli sheets can serve as a convenient substitute. When fresh spinach is unavailable, frozen spinach that is thoroughly drained works well without compromising the filling's texture. Substitute heavy cream in the sauce with half-and-half or whole milk combined with a bit of butter to achieve a creamy consistency with less fat. If you lack fresh herbs like basil or parsley, dried herbs can be used at about one-third the amount, but add them early during cooking to release their flavors. Using a kitchen knife instead of a mezzaluna or pasta cutter to shape the half-moons is perfectly fine--just ensure the edges are sealed well to prevent filling from escaping.
Tips
When kneading your pasta dough, ensure it becomes smooth and elastic, which helps the mezzaluna hold its shape during cooking. Roll the dough thinly but carefully to avoid tearing when sealing the edges around the filling; a light touch of water helps create a tight seal. Cook your mezzaluna in gently boiling salted water and wait until they float before removing to avoid overcooking or breaking. Your creamy tomato basil sauce should be simmered gently to meld flavors without curdling, ensuring a rich, velvety finish for your dish.
Nutritions
Mezzaluna from Carrabba's Italian Grill offers a balanced nutritional profile rich in protein and calcium from ricotta, mozzarella, and Parmesan cheeses. The inclusion of fresh spinach adds dietary fiber, vitamins A and C, and iron, supporting your immune health and digestion. The creamy tomato basil sauce provides antioxidants such as lycopene from tomatoes and healthy fats from olive oil, which promote heart health. This dish combines essential nutrients that fuel your body while delivering comforting Italian flavors.
Storage
Store leftover mezzaluna in an airtight container to maintain freshness and prevent the pasta from drying out. Refrigerate your mezzaluna for up to 3 days, ensuring it is cooled to room temperature before sealing. To reheat, gently warm in a skillet over low heat or microwave with a damp paper towel to preserve moisture and flavor.
Variation or Alternatives
For a variation, substitute the spinach in the filling with sauteed mushrooms or roasted butternut squash to add an earthy or sweet flavor twist. You can also swap out the creamy tomato basil sauce with a browned butter sage sauce to create a richer, nutty profile. To save time, consider using store-bought fresh pasta sheets instead of making dough from scratch, which still allows you to customize the filling. Your mezzaluna will remain delicious and comforting with these adaptable ingredients and cooking methods.
Allergies
Mezzaluna from Carrabba's Italian Grill contains common allergens such as dairy (ricotta, mozzarella, Parmesan, heavy cream) and eggs in the pasta dough, which may trigger reactions for individuals with lactose intolerance or egg allergies. The spinach and herbs generally have low allergy risk but cross-contamination with gluten from all-purpose flour poses a concern for those with celiac disease or gluten sensitivity. Be sure to inform your server about any allergies to ensure your meal is safely prepared without allergenic ingredients.
Why this recipe?
The Mezzaluna menu at Carrabba's Italian Grill features tender, half-moon shaped ravioli filled with a rich blend of cheeses and herbs that create an authentic Italian flavor profile. Its delicate pasta paired with savory, house-made sauces appeals to those seeking comfort food with a gourmet twist. You'll find recreating this dish at home worthwhile because it allows for customization of fillings and sauces, capturing the restaurant's quality while controlling ingredients and portions. This hands-on approach to making Mezzaluna offers a delicious experience that mirrors Carrabba's signature taste.