Prawns and crabs mezzelune with fennel butter oil sauce

I felt like having mezzelune. So, I went to a nearby bigger supermarket to get it. This mezzelune is stuffed with prawns and crabs. I have not had crabs for a while. So, I choose this. There are other flavours. Oh, in case, if you don’t know what mezzelune is?

Google: “Mezzelune are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil”.

I also bought baby fennel, spring onion and sage. This is a simple easy and comfort delicious.


1 packet about 500 g prawns and crabs mezzelune pasta, bought
60 g butter
1/4 baby fennel, finely chopped
5 Tbs olive oil + extra to garnish
1 Tbs chopped garlic
1 spring onion, chopped
salt and pepper to taste
boiling water to cook mezzelune, reserve 1 cup
1/2 c white wine
a few sage leaves
chilli oil bought (optional)


Bring a pot of water to boil. Heat butter and oil in pan over med heat. Add garlic, fry until fragrant and light brown. Add fennel fry till soft then add sage, salt and pepper to taste. While fennel cooking; boil the mezzelune for 3-4 mins in the hot boiling water.

Remove mezzelune, drain well and place in a plate. Then when fennel, and oil is done; add 1 cup of water and wine; let it reduce slightly, it will thicken up a little. Next pour in mezzelune toss it with the sauce. Season with salt and pepper. Remove and plate them then garnish with spring onion and chilli oil.

Note: you can use any vegetables of your choice. You can make Alfredo or carbonara sauce or even tomato and Bolognese. I prefer to use oil and butter to let it be brown a bit with fennel.