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Stuffed Mezzaluna Pastas

This site will teach you how to make Mezzaluna Pastas similar to the ones served at Olive Garden restaurants using common ingredients and limited cooking skills. We are looking for a restaurant quality meal with a whole lot of work! Read on to see how it's done.




Four Cheese Stuffed Mezzaluna with Shrimp

Available for a limited time.

Crescent-shaped ravioli filled with four Italian cheeses, tossed with sautéed herb-marinated shrimp and roma tomatoes in a white wine cream sauce.

$13.50




Four Cheese Stuffed Mezzaluna with Sausage

Available for a limited time.

Crescent-shaped ravioli filled with four Italian cheeses, tossed with grilled Italian sausage and roma tomatoes in a creamy homemade tomato alfredo sauce, topped with melted mozzarella.

$ 9.95






Selecting the Pasta

As you can see by the description above, the mezzalunas are a crescent shaped stuffed ravioli. For this recipe we are going to use full size frozen pasta because that is the only kind I could find at my local Walmart Grocery. I like the Buitoni Brand and it comes in a small 9 oz or family 20 oz size. Boil the pasta according to the package directions leaving off 3-4 minutes of cooking time. You want your ravioli to be al dente since we will toss it in the skillet with the sauce later.




Make the Shrimp White Sauce
Marinate peeled and devained shrimp in Italian salad dressing in the refrigerator for about an hour before cook time.

Drain your shrimp and saute in a skillet with some white wine. Remove.

Pour in a jar of Alfredo Sauce and heat.

Carefully add the cooked ravioli into the skillet.

Transfer the ravioli and sauce to plates and top with shrimp and diced roma tomatoes.





Make the Italian Sausage Red Sauce
Grill Italian sausage on a George Foreman grill. Slice into small round bite size pieces.

Pour half a jar of Alfredo sauce and half a jar of pasta sauce into a skillet and heat.

Carefully add the cooked ravioli into the skillet.

Transfer the ravioli and sauce to plates and top with sliced sausage and Italian cheeses.

3 comments:

Thy Nguyen said...

This was great, thanks! (:

Candice Elms said...

So when i was at olive garden the shrimp mezzaluna came in a light tomato sauce, but every recipe i have found says to just use Alfredo sauce... Last night i figured out that if you use a can of diced tomatoes (i got the Italian seasoned tomatoes) and simmer them in the Alfredo sauce for 5 minutes or so it turns the sauce into the soft tomato sauce that i enjoyed so much!

mw said...

Thank you, Candice! The diced tomatoes will work well to recreate the dish I had.