Ricotta Filled Purple Mezzaluna Recipe
purple broccoli, butternut squash, artichoke, butter sauce, crispy sage
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Ingredients
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Pasta Dough
Ricotta Filling
Vegetable Filling
Butter Sauce
Method
Pasta Dough Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Ricotta Filling Preparation
- 2
Prepare the Ricotta Filling
In a bowl, mix together the ricotta cheese, Parmesan cheese, chopped basil, salt, and black pepper until well combined. Set aside.
Vegetable Filling Preparation
- 3
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add the chopped purple broccoli, diced butternut squash, and artichoke hearts. Season with salt and black pepper. Sauté for about 8-10 minutes until the vegetables are tender. Let cool slightly before mixing with the ricotta filling.
Assemble the Mezzaluna
- 4
Roll and Cut the Pasta
Roll out the pasta dough on a floured surface until thin. Cut into circles using a cookie cutter or a glass. Spoon a small amount of the ricotta and vegetable mixture onto one half of each circle.
- 5
Seal the Mezzaluna
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, ensuring there are no air pockets. Use a fork to crimp the edges for a decorative finish.
Cooking and Serving
- 6
Cook the Mezzaluna
Bring a large pot of salted water to a boil. Gently add the mezzaluna and cook for 3-4 minutes until they float to the top. Remove with a slotted spoon and set aside.
- 7
- 8
Serve
Drizzle the butter sauce over the cooked mezzaluna and serve immediately. Enjoy your Ricotta Filled Purple Mezzaluna!
