Mezzelune means "half-moons." They are the stuffed pasta you see on the menus of Italian-American restaurants that want to signal seriousness without committing to ravioli. A round of pasta, folded over a filling, sealed in a crescent. Fillings vary; the technique does not.
David Benstock runs Il Ritorno in St. Petersburg, Florida — a thirty-six-seat Italian room that has been on every "best of Florida" list for the better part of a decade — plus St. Pete Meat & Provisions next door, which is the butcher-shop-with-a-bar that exists so the kitchen has somewhere to dump its salumi program.
He brought mezzelune. Bobby brought a pasta dish that, per the broadcast, did not have the seal. Stuffed pasta that opens in the water is a stuffed pasta that no longer has filling. The judges saw which plate had filling on it.