Mezze Lune Vegane Recipe

Make and rest dough

In a large bowl combine the all-purpose flour, semolina (if using) and 1/2 tsp salt. Make a well in the center, add warm water and 1 tablespoon olive oil. Stir with a fork until dough comes together, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Add small dustings of flour if sticky. Shape into a ball, wrap in plastic or place under a bowl, and rest at room temperature for 20–30 minutes.

Roll dough

After resting, divide dough into 2 pieces. Keep unused piece covered. Roll or sheet each piece to about 1.5–2 mm thickness (thin but not translucent) on a lightly floured surface or pasta machine. Trim edges into a rectangle roughly 8 x 12 inches for easy forming of parcels.

Cook aubergine

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced aubergine and a pinch of salt. Cook, stirring occasionally, until soft and lightly browned, about 8–10 minutes. If aubergine absorbs too much oil, add a splash of water and continue cooking until tender. Remove from heat and let cool slightly.

Combine filling

In a bowl combine the cooked aubergine, shredded vegan mozzarella, minced garlic (3 cloves), chopped parsley (1/4 cup), 1/2 tsp salt, 1/4 tsp black pepper and 1 tablespoon nutritional yeast if using. Mix gently to combine—aim for a moist but not watery filling. Taste and adjust seasoning.

Cut and portion

Using a round cutter or a glass about 3 inches (7–8 cm) in diameter, cut rounds from the rolled pasta sheet. Re-roll scraps as needed to make additional rounds. You should get approximately 20–24 rounds depending on size and thickness.

Fill and shape

Place about 1 teaspoon to 1 tablespoon of filling (depending on the size of your cutter) slightly off-center on each round. Brush the edge of the round lightly with water or a little olive oil to help seal. Fold the round over to form a half-moon and press the edges to seal, creating a small crescent (mezze lune). Optionally crimp or press with a fork for extra seal. Make sure parcels are sealed well to prevent leaking.

Rest assembled pasta

Place assembled mezze lune on a lightly floured baking sheet in a single layer. If not cooking immediately, cover loosely with a clean towel and refrigerate up to 2 hours or freeze on the tray then transfer to a bag for longer storage.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 5 minutes. Add the 2 cloves minced garlic and cook another 30–60 seconds until fragrant.

Simmer sauce

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes to thicken and develop flavor. Stir occasionally. In the last two minutes stir in chopped basil if using. Keep sauce warm while cooking pasta and mezze lune.

Cook pasta parcels

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently add the mezze lune in batches (do not overcrowd). Cook for 3–5 minutes, depending on thickness—fresh pasta will float and be tender but still slightly firm. Test one to ensure filling is heated through and pasta is cooked. Use a slotted spoon to transfer parcels directly into the warm tomato sauce.

Toss with sauce

Gently stir the mezze lune into the simmering tomato sauce to coat, cooking together for 1–2 minutes so flavors marry. If sauce becomes too thick, add 1–2 tablespoons of reserved pasta cooking water to loosen.

Plate and garnish

Divide sauced mezze lune among plates or a serving dish. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle vegan parmesan (about 1/4 cup divided) and finish with chopped parsley (1 tablespoon). Serve immediately.