Ingredients

Adjust Servings:

	Pasta dough
	200 g Flour 00
	2 Eggs
	Filling
	2 (300g) Potatoes
	1 Red capsicum (with for points)
	1 clove Garlic
	20 g Butter
	1 tuft Rosemary
	Salt and pepper
	Sauce
	Generous Extra virgin olive oil
	Flakes peperoncino 🌶
	2 cloves Galrocu
	1 tuft Fresh parsley
	Grated bottarga Optional

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Mezzeluna pasta with Capsicum

Name: Mezzeluna pasta with Capsicum
Yield: 4 Servings
Ingredients: : 200 g; : 2; : 2 (300g); : 1; : 1 clove; : 20 g; : 1 tuft; : Generous; : 2 cloves; : 1 tuft

Cuisine:

Italian

A recipe that smells of summer!

Serves 4
Medium

Ingredients

Pasta dough
200 g
2
Filling
2 (300g)
1
1 clove
20 g
1 tuft
Sauce
Generous
2 cloves
1 tuft
Optional

Directions

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Steps

1 Done	Pasta dough Puor flour and eggs in your kitchen aid fitted with the hook and works until you obtain an homogeneous dough. Wrap the dough and rest it for at least 30 minutes.
2 Done	Filling Boil potatoes for at least 35 minutes then smash them in a bowl and them let cool down. Wash and cut in small pieces your capsicum. Grind the rosemary. Melt the butter in a pan and when it is a little bit brown add garlic and rosemary. After few seconds add chopped capsicum, salt and pepper. When capsicum is softened you can blend it. In the same pan you cooked capsicum pour smashed potatoes and blended capsicum. Mix well and your filling is ready to be poured in a piping bag.
3 Done	Make mezzelune pasta Roll out your pasta (thickness of kitchen aid number 1,3,6,7). Make strips of pasta about 12 cm wide. In the center of each strips put a knock of filling about 2/3 cm away from the other. Fold the pasta strip and with your fingers press around the filling and cut with a round pasta cutter. Your mezzeluna are ready to be cooked.
4 Done	Make the sauce Bring to boil a big pot with salted water. Meanwhile a big pan pour generous extra virgin olive oil, one whole garlic clove and one chopped garlic clove, chilli flakes. When the garlic is golden, remove from the heat and add half the chopped parsley. Pour pasta into boiling water and when the ravioli begin to float remove them with the help of a small strainer and pour them directly into the pan with the garlic, oil and chilli. Add a scallop of cooking water and mix, jump your pasta, add more fresh chopped parsley. Divide the pasta into plates and sprinkle with grated bottarga…. Enjoy with a chilly glass of white wine!