Some recipes are born from tradition, passed down through generations, with every fold and pinch carrying the weight of history. Others, like this one, are born from curiosity—a little inspiration here, a technique there, and a dash of I wonder what would happen if… That’s exactly how these half-moon ravioli came to be. Jump to Mezzaluna Bites Recipe Jump to Wine Pairing Suggestion Download a PDF of this Recipe It started with a craving. I wanted something small—just a bit

There’s something magical about pasta. It’s more than just food; it’s a gateway to memories, a tribute to heritage, and a celebration of the simplest joys in life. Among the many forms pasta can take, discovering Agnolotti del Plin on my first trip to Piedmont felt nothing short of magical. I was awestruck by the beauty of the region—the rolling hills, the endless vineyards, and the sense of history that seemed to permeate every corner. Piedmont quickly became one of my fa

Nestled in the heart of Emilia-Romagna, my Italian roots meander through the mountains of Alto Val Taro  in the province of Parma. Here, Tortelli d'Erbetta is not just a dish; it's a celebration of local flavors and traditions served in every restaurant. Traditionally crafted with a mix of ricotta and Parmigiano Reggiano, these delectable parcels incorporate bitter greens—typically Swiss chard—and a pinch of nutmeg. Each tortelli is then lovingly bathed in melted butter an

My passion for cooking was sparked in Astoria, Queens, where my Italian grandmother, Elena, crafted her culinary creations. Yet, its true origin traces back to a town in the Comune of Bardi, nestled in the Alta Val Taro region of northwestern Italy. Sometimes we would visit her in Astoria, and other times she would journey to our home just north of New York City. Each encounter was a revelation of flavors. Stuffed artichokes revealing secrets of the old country, ravioli t