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A picture of homemade mezzelune egg pasta drizzled in a homemade sauce.
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Cheesy BBQ Chicken Mezzelune

Prep Time2 hours
Cook Time1 hour 20 minutes
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: BBQ, cheesy, chicken, egg pasta, mezzelune, pasta
Servings: 4 people

Ingredients

Egg Pasta

  • 2 1/2 cups flour
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 tbsp salt

BBQ Chicken

  • 2 lbs cooked, shredded chicken
  • 1/2 tspn garlic powder
  • 1/2 tspn onion salt
  • 1/2 tspn black pepper
  • 1 cup BBQ sauce

Sauce

  • 1 cup milk
  • 8 oz. shredded cheese
  • 1 tbsp butter
  • 2 large egg yolks

Additional Ingredients for Mezzelune

  • 2 oz. block cheese small slices for mezzelune stuffing

Instructions

BBQ Chicken

  • Cook the chicken in a Dutch oven for 1 hour at 350°.
  • Thoroughly shred the chicken.
  • Sprinkle in the garlic powder, onion salt, and a little black pepper to your taste. Mix it all around, then add 1 cup of your favorite BBQ sauce. Mix that in good too, then cover your chicken and set it aside.

Egg Pasta/Mezzelune

  • Mix egg pasta, wrap in plastic, and let rest for 1 hour.
  • Cut pasta ball into 4 wedges.
  • Pull one wedge out and wrap the others up tightly. Work with one at a time to keep your pasta dough from drying out. Using a rolling pin, flatten the dough out until it is about 1/8 inch thick.
  • Using an old whiskey glass or cookie cutter with a 3 inch diameter, cut your circles. Cut as many as you can, then form your scraps back up into a ball. Roll it back out and you can get a few more.
  • Slice up some small cheese triangles. I used cheddar for half of them, and Monterey Jack for the other half. Spoon about a half tspn of the BBQ chicken in the center of your circle, and top it with a slice of cheese.
  • Keep a glass of water close by to dab your fingers in. You wanna lightly wet the outer edge of your circles (like you're about to seal an envelope). Fold them in half and crimp them shut using a fork. When you get them folded and sealed, place them on a clean towel and let them dry while you continue preparing the rest of the mezzelune.
  • Let all the mezzelune dry for about about 30 minutes
  • Heat a large pot of boiling water and boil for 2-3 minutes. When they're floating, they're done.
  • Scoop out the mezzelune (do not strain). Place them all in a covered bowl until ready to serve.

Cheese Sauce

  • In a small sauce pot on low heat, combine 1 cup of milk, 8 ounces of your choice shredded cheese (Monterey and Colby Jack are usually what I use), and 1 Tbsp of butter. You don't want to boil this rapidly. Just a low simmer to get everything melted together will work, whisking occasionally.
  • When it's all melted down nicely, add 2 egg yolks. Whisk it all together for another minute, then cut off the heat.

Serve It Up

  • Drizzle some sauce over a few mezzelune. Crack a little pepper on top, and enjoy!