tagAlt.Pear and Gorgonzola Filled Mezzelune with Pear

Mezzelune Stuffed with Pear and Gorgonzola, Finished with a Pear & White Wine Reduction

Elevate your dinner with a strikingly elegant yet effortless recipe: delicate pear and Gorgonzola-filled pasta mezzelune, draped in a shimmering white wine sauce. Perfect for impressing your guests with minimal fuss and maximum flavor!
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    • ( Scored 5 on 1 reviews )

Nina:

I love a dish that feels complex, but in reality is a breeze to prepare and serve. The end results are beautiful here, and absolutely within reach of...

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tagAlt.Pear and Gorgonzola Filled Mezzelune with Pear

Crafting homemade pasta with artisanal fillings offers not only a feast for the senses but also a mindful escape from the digital grind. Rediscover the joy of working with your hands, shaping dough, and blending flavors from scratch—your palate will be rewarded for every minute invested!

Step away from the rush of everyday life and immerse yourself in the meditative ritual of preparing mezzelune, a type of filled pasta with roots in Northern Italy. Here, luscious, ripe pears are elegantly paired with the assertive character of Gorgonzola cheese, resulting in a dynamic union of sweet and savory. If you desire a milder profile, swap Gorgonzola for the subtly salty Pecorino and bask in the compliments from your guests.

Cloaked in a delicate, aromatic white wine and pear sauce, this refined mezzelune recipe could easily become a signature dish for your home table. For those who fall in love with the sophisticated taste of Gorgonzola, don't miss exploring other Italian classics such as a traditional Gorgonzola and Radicchio Risotto. Indulge in the culinary heritage and bring more gourmet flavors into your kitchen!

Ingredients

for 2 servings

Pear Mezzelune with White Wine Sauce ingredients

  • Fresh Pasta Dough 1 (full recipe)
  • Bread (Slices) 2
  • Gorgonzola cheese 250 grams
  • Pear 3
  • Onion 1
  • Parmesan cheese (Grated) as needed
  • Extra-virgin olive oil 2 table-spoon
  • Salt as needed
  • Black Pepper as needed
  • Water as needed

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Preparation

for 2 servings

Step

1

Of 3

Create the Pear and Gorgonzola Filling

Begin by allowing your Gorgonzola cheese to reach room temperature for optimal blending. Using a food processor or blender, pulse slices of soft sandwich bread until you have fine breadcrumbs—set these aside.

Peel and core two ripe pears, quarter them, and then slice each quarter thinly. In a medium skillet over moderate heat, add the sliced pears with a splash of water. Cook gently until the pears collapse into a soft purée, then remove from heat and let cool slightly.

In a mixing bowl, mash the softened Gorgonzola until smooth. Add the warm pears, prepared breadcrumbs, and a generous amount of freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to your liking, then mix until a creamy, cohesive filling forms.

For best results, use a soft-crumb bread such as classic white sandwich bread for the filling's binder.

Step

2

Of 3

Form the Pasta Mezzelune

Remove your fresh pasta dough from the refrigerator. With a pasta machine or rolling pin, roll the dough into very thin sheets. Using a round cutter, shape approximately twenty circles, each about 5 cm in diameter.

Place a heaping teaspoon of filling in the center of each dough circle. Carefully fold each circle in half, forming a half-moon shape. Press the edges to seal, ensuring no air remains around the filling to prevent bursting during cooking.

Step

3

Of 3

Prepare the Sauce and Finish the Dish

Peel and finely mince a small onion; set aside. Slice the remaining pear thinly, leaving the skin on or off according to your preference.

In a medium skillet, add a generous drizzle of extra virgin olive oil to coat the base. Once hot, add the minced onion and sliced pear, supplementing with a splash of water if the mixture appears dry. Sauté on medium heat for about 10 minutes until the fruit and onion are soft and fragrant. Pour in a glass of dry white wine and cook until the liquid evaporates, infusing the fruit with a delicate aroma.

Meanwhile, bring a large pot of salted water to a vigorous boil. Gently drop in the mezzelune and cook until just al dente. Drain carefully and transfer directly to the skillet with the sauce. Toss swiftly over high heat, allowing the pasta to absorb the flavors of the sauce.

Serve immediately, garnishing with extra grated Parmesan for an added layer of flavor.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Nina Friday 17th of April 2020

So fancy but so doable!

I love a dish that feels complex, but in reality is a breeze to prepare and serve. The end results are beautiful here, and absolutely within reach of just about anyone with any kitchen skills. Absolutely heaven!

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