Half-Moon Pasta (Mezzelune) with Salsiccia, Capers and Lemon Sauce

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 heavy cream
• Salt
• pepper (ground)
• nutmeg (freshly ground)
• 1 red chili pepper
• 400 g salsiccia
• 2 tbsp butter (for frying)
• 150 ml Heavy 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, add eggs, a little water if needed, salt and oil, knead into a smooth dough. Wrap in foil and rest for about 20 minutes.

2. 2.

   Wash herbs, shake dry, finely chop leaves. Peel and dice onion, sauté in hot butter until translucent, then remove from heat. Mix ricotta with parmesan and cream, fold in herbs and onions, season with salt, pepper and nutmeg.

3. 3.

   Divide dough on a floured surface, roll to 2-3 mm thickness. Cut circles (~8 cm diameter), brush edges with egg white, place filling on one half, fold into half-moons, press edges firmly, and cook in boiling water for 6‑8 minutes.

4. 4.

   Meanwhile wash chili and slice into thin rings. Remove skin from salsiccia, form small balls, fry in hot pan with melted butter until golden brown all around. Set aside warm.

5. 5.

   Deglaze the pan with cream, add lemon juice, stir in capers, simmer over medium heat for about 5 minutes, then fold in cold butter cubes. Season with salt and pepper, add the sausage balls back into the sauce.

6. 6.

   Remove pasta from water with a slotted spoon, let drain, plate with sauce, sprinkle with lemon zest and fresh chervil.