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🍝 Half-moon pasta with Salsiccia, capers and lemon cream

1110 kcal · 30 min · 4 servings

Ingredients

• 250 g wheat flour
• 50 g semolina
• 3 eggs
• 2 tbsp olive oil
• 100 g mixed herbs (e. g. chervil, basil, parsley, sage, thyme)
• 1 onion
• 1 tbsp butter
• 250 g ricotta
• 2 tbsp freshly grated parmesan
• 4 tbsp whipping cream
• salt
• pepper (from the mill)
• nutmeg (freshly ground)
• 1 red chili pepper
• 400 g salsiccia
• 2 tbsp butter (for frying)
• 150 ml whipping cream
• 1 untreated lemon (juice and zest)
• 1 tsp small capers (jar)
• 30 g cold butter (in cubes)
• 2 tbsp freshly chopped chervil

Instructions

1. 1. Mix flour and semolina in a bowl.
2. 2. Add eggs, salt and oil.
3. 3. Stir everything with a spoon.
4. 4. Knead the dough until smooth.
5. 5. If the dough is too dry, add a little water.
6. 6. Wrap the dough in cling film.
7. 7. Let it rest for about 20 minutes.
8. 8. Wash the herbs under running water.
9. 9. Shake the herbs dry.
10. 10. Finely chop the herb leaves.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Heat butter in a pan.
14. 14. Sauté the onion cubes until translucent.
15. 15. Remove the pan from the heat.
16. 16. Mix ricotta, parmesan and cream in a bowl.
17. 17. Fold in the chopped herbs.
18. 18. Fold in the onions.
19. 19. Season the filling with salt, pepper and nutmeg.
20. 20. Divide the dough into two halves.
21. 21. Dust a work surface with flour.
22. 22. Roll out one portion of dough thinly.
23. 23. Cut out circles with a diameter of about 8 cm.
24. 24. Brush the edge of the dough circles with egg white.
25. 25. Place some filling on one half of each circle.
26. 26. Fold the circles into half-moons.
27. 27. Press the edges firmly together.
28. 28. Bring water in a pot to a boil.
29. 29. Cook the pasta pockets for 6 to 8 minutes.
30. 30. Wash the chili under running water.
31. 31. Slice the chili into thin rings.
32. 32. Remove the sausage from the Salsiccia casing.
33. 33. Form small balls from the sausage meat.
34. 34. Melt butter in a hot pan.
35. 35. Fry the sausage balls until golden brown on all sides.
36. 36. Remove the balls from the pan.
37. 37. Keep the balls warm.
38. 38. Deglaze the pan juices with cream.
39. 39. Pour in the lemon juice.
40. 40. Add the capers to the sauce.
41. 41. Simmer the sauce over medium heat for about 5 minutes.
42. 42. Stir in cold butter flakes.
43. 43. Season the sauce with salt and pepper.
44. 44. Add the sausage balls to the sauce.
45. 45. Remove the pasta pockets from the water with a slotted spoon.
46. 46. Let the pasta drain.
47. 47. Serve the pasta with the sauce.
48. 48. Grate lemon zest over it.
49. 49. Sprinkle with freshly chopped chervil.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 1110
• Protein: 38 g · Fett/Fat: 79 g · Carbs: 62 g