Zucchini Filled Half Moons with Roasted Garlic Sauce
Mezelune alle zucchine con il sugo all aglio arrosto
Prepare the fresh Pasta Sheets according to the recipe. Prepare the Roasted Garlic Sauce according to the recipe.
Heat the olive oil in a large saucepan over medium high heat. Stir in the garlic and red pepper flakes and cook until the garlic is golden brown, 1 minute. Add the zucchini, basil, mint, salt and pepper and stir to combine. Cook the zucchini, stirring often, until the zucchini has softened completely and browned to intensify the flavor, 10-12 minutes. Cool to room temperature.
In a medium bowl, Stir together the zucchini, ricotta cheese, Parmesan and whole egg. Season with salt and pepper.
Bring a large pot of salted water to boil.
To make the half moons, cut the fresh pasta sheets with a cookie cutter into 2 ½-3” rounds. Spoon 1 teaspoon of the zucchini filling into the middle of a round, dab the edges with the egg yolk and water and fold it over into the shape of a half moon. Press out any air bubbles and pinch the edges to seal. Place the finished pieces on a floured tray. Dust the pasta with flour to prevent the pieces from sticking together. Repeat with the remaining ingredients.
Cook the pasta in the boiling water until the filling is heated through and the pasta is tender, 2-3 minutes. Drain the half moons and return to the empty pot. Pour on the prepared Roasted Garlic Sauce and gently toss the pasta over low heat to combine, 1-2 minutes. Spoon the half moons and sauce onto a warm serving platter and sprinkle with additional grated Parmesan cheese to garnish.