Mezze Lune Ripiene

Half-Moons Stuffed

(This is for 4 people)

Ingredients for Pasta

7.055 oz (200 gr) Manitoba flour

7.055 oz (200 gr) Kamut flour

4 eggs

½ cup of water

½ teaspoon of salt

Ingredients for filling

1 tablespoon extra virgin olive oil

1.760 oz (50 gr) onion, chopped

1 clove minced garlic

10.580 oz (300 gr) eggplant thunders (because it has less seeds)

5.290 oz (150 gr) sweet radicchio

parsley

½ glass of prosecco white wine

2.470 oz (70 gr) baked ham

5.290 oz (150 gr) ricotta

2.820 oz (80 gr) grated parmigiano cheese

a pinch of cinnamon powder

a pinch of ginger powder

a pinch of turmeric powder

a pinch of grated nutmeg

bread crumbs

black pepper to taste

salt to taste

Ingredients for sauce

3 tablespoons extra virgin olive oil

½ onion, chopped

10 pachino tomatoes into small pieces

1 tablespoon concentrated of tomato

parsley and basil to taste

salt and black pepper to taste

Procedure

Peel the eggplant, cut it into cubes.

In a large pan pour 1 tablespoon of extra virgin olive oil, ½ onion, chopped garlic, leave brown 3 minutes and add the eggplant, salt to taste and prosecco white wine. The eggplant should be soft.

Add the chopped herbs and cook them 3 minutes.

Then, add the diced baked ham, turn off the stove and add the ricotta, Parmigiano, bread crumbs and mix them well.

Make homemade pasta in this mode:

Make a fountain with7.055 oz (200 gr) of Manitoba flour and 7.055 oz (200 gr) of Kamut flour.

Break 4 eggs in it, add ½ teaspoon of salt and knead.

If the dough is too dry add ½ cup of water.

After mixed stretch out dough a thin enough and cut it to 3.543 inches (9 cm) disks and put it half a tablespoon of filling.

Crush the edge of the half-moons stuffed with tines of a fork.

Boil water in a large pot, add 2 tablespoons of salt.

Pour half-moons and boil for 4 minutes.

Collect them with the colander and pour them into a serving dish.

They pour over the tomato sauce and black pepper. 

How to make sauce

As I have said many times you need to :

In a large pan add 3 tablespoons of extra virgin olive oil and ½ onion chopped.

Leave it brown.

Add 10 pachino tomatoes cut into cubes and 1 tablespoon of concentrated of tomato.

Add salt to taste.

Cook it for 8 minutes.

Add a chopped of parsley and basil.