Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Name: Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue Recipe
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: egg pasta dough; 375 g – 13 oz taleggio (– roughly chopped); 100 g – 3.5 oz walnuts; milk (– optional); 200 ml – 7 fl oz cream; 8 tbsp grated Parmigiano Reggiano; salt and pepper; 2 tbsp walnuts (– chopped); extra Parmigiano Reggiano (– thinly grated, to serve (optional))

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For your next pasta night, Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue brings tender half-moon pasta wrapped around creamy Taleggio and walnuts, finished with velvety Parmigiano fondue.

Taleggio Fonduta with Walnut Mezzelune served with creamy cheese sauce and chopped walnuts.

I love making pasta from scratch. Some people find making bread relaxing and soothing.

For me, making pasta has the same calming effect. Kneading the dough and shaping it into different forms always feels satisfying.

As I built my pasta tutorial page, I realised I had documented quite a few shapes. Mezzelune are one of my favourite ravioli shapes, and I’ve always loved their soft half-moon form.

They are very easy to make and look charming on the plate. You can shape them small or large, as I have done here, and serve them either in broth or with a sauce.

Soft mezzelune coated in creamy cheese sauce on a white plate.

When it comes to the filling, I prefer something with cheese or vegetables. These mezzelune are stuffed with Taleggio cheese and walnuts, which make an easy and delicious combination.

While some variations use a Taleggio fonduta sauce, I served these mezzelune with a simple Parmigiano Reggiano fondue to enhance the creamy filling. You can also serve them with melted butter.

Why You’ll Love Taleggio Fondue with Walnut Mezzelune

Freezes well before cooking, which makes it practical for preparing ahead without sacrificing texture later.
Makes handmade pasta feel achievable even for cooks who do it occasionally.
Adapts easily to different sauce styles depending on the season or occasion.

Key Ingredients for Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Egg Pasta Dough

Egg pasta dough gives fresh pasta its tender texture and gentle richness. Made with eggs and flour, it creates a soft, silky pasta that pairs naturally with creamy fillings like Taleggio.

Taleggio

Taleggio has a creamy texture with a mild tang and a slightly earthy note. Choose a ripe cheese with a soft centre and thin rind so the flavour stays rounded rather than too strong.

Walnuts

Add a light bitterness and a gentle crunch. Fresh walnuts with pale flesh taste softer and slightly sweet, while older ones can taste more bitter.

Parmigiano Reggiano

Parmigiano Reggiano brings a nutty, savoury flavour. A well-aged wedge, around 24 months, gives a deeper taste and melts more evenly.

Find the complete list with measurements in the recipe card below.

How to Make Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Filling

Step 1: Blend the Taleggio and walnuts in a mixer until smooth and soft. Add a dash of milk if the filling is too dry.

Taleggio and walnuts in a food processor before blending.

Step 2: Refrigerate the filling until ready to use.

Mezzelune

Step 1: Prepare the egg pasta dough. Roll it out, then fill and shape the mezzelune.

Step 2: Cut the dough into 12.5 cm – 5-inch circles.

Pasta circles filled and folded into half-moon shapes before sealing.

Step 3: Leave the shaped mezzelune to dry slightly while preparing the sauce.

Parmigiano Reggiano Fondue

Step 1: Heat the cream gently in a small saucepan. Remove from the heat just before it reaches the boil.

Step 2: Add the grated Parmigiano Reggiano, salt, and pepper. Stir until smooth. The sauce may look runny at first. It will thicken as it cools.

Assembling

Step 1: Cook the mezzelune until al dente.

Note: Cooking time depends on thickness. Fresh pasta will take a few minutes. If slightly dried, it may take 8 to 10 minutes. Taste to check, especially at the thicker edges. The pasta should remain firm.

Step 2: While the mezzelune are cooking, spoon 2 tbsp of Parmigiano Reggiano fondue onto the base of each serving plate.

Step 3: Drain the pasta and divide it among the plates.

Step 4: Drizzle with the remaining fondue and sprinkle with chopped walnuts.

Step 5: Serve warm with finely grated Parmigiano Reggiano.

Close-up of half-moon stuffed pasta covered in Parmigiano fondue and walnuts.

Frequently Asked Questions

What sauce pairs best with these mezzelune?

A creamy sauce complements the walnut filling. Parmigiano Reggiano fondue adds a smooth, savoury finish. You can also serve them with melted butter, brown butter with sage, or a light walnut sauce.

Do I need a pasta machine to make these mezzelune?

No. A pasta machine helps you roll the dough evenly, but you can use a rolling pin. Roll the dough as thinly as possible and work on a lightly floured surface to prevent sticking.

How can I keep the mezzelune intact while cooking?

Seal the edges firmly and press out any trapped air before boiling. Air expands in hot water and can cause the pasta to split. Cook them in gently simmering water rather than a rapid boil to keep the seams secure.

How do I get a perfectly smooth fondue?

Heat the cream gently and take it off the heat before adding the grated Parmigiano Reggiano. Add the cheese gradually and stir until it’s fully melted. Don’t let the sauce boil after the cheese goes in, as high heat can cause it to separate.

Extra Help from the Kitchen

Chill the Filling Before Shaping – A cold filling is firmer and easier to portion neatly into the pasta rounds. It also helps the mezzelune hold its shape while sealing.

Drain with a Slotted Spoon – Instead of tipping everything into a colander, lift the mezzelune out carefully. This prevents delicate edges from tearing.

Dust, Don’t Coat, the Pasta – Use just enough flour to prevent sticking while shaping. Too much flour can cloud the cooking water and dull the sauce.

Warm the Serving Plates – A quick rinse with hot water keeps the fondue fluid for longer once plated. Cheese sauces thicken quickly on cold plates.

Grate Parmigiano Very Finely – A fine grate melts more evenly into the warm cream and gives the fondue a smoother texture. Avoid pre-grated cheese for the best results.

Variations and Twists

Walnut Sauce with Olive Oil and Garlic – Replace the Parmigiano fondue with a walnut sauce. Blend walnuts, soaked bread, garlic, Parmigiano Reggiano, and olive oil with a little water until smooth. Toss gently with the hot mezzelune so the sauce coats them evenly.

Brown Butter with Sage Leaves – Melt butter until lightly golden. Add fresh sage leaves and cook briefly until fragrant. Spoon over the drained mezzelune and finish with extra Parmigiano Reggiano.

Lemon Butter Finish – Melt butter in a small pan. Add a squeeze of fresh lemon juice and a little grated zest. Toss with the mezzelune and finish with Parmigiano.

Add Greens to the Filling – Mix finely chopped wilted spinach or Swiss chard into the Taleggio and walnut filling before shaping. The greens add colour and a gentle, earthy flavour.

Butter with Poppy Seeds – Melt butter gently and spoon it over the mezzelune. Sprinkle with poppy seeds and Parmigiano Reggiano before serving.

Storage and Shelf Life

Store cooked mezzelune in an airtight container in the refrigerator for up to 3 to 4 days. They should not be left at room temperature for more than 2 hours.

Freeze uncooked mezzelune flat on a tray until firm, then transfer to a sealed container or freezer bag and store for up to 2 months.

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