Ricotta and Mint Mezzelune

Method

1. Prepare the filling: Mix drained sheep ricotta with grated Parmigiano Reggiano, black pepper, a pinch of salt, and finely chopped Roman mint. Let it rest for a few hours in the refrigerator so the Parmesan absorbs any remaining whey.
2. Roll out the fresh egg pasta using a pasta machine, gradually reducing the thickness. Dust with semolina as needed. Cut the pasta sheet in half if too long.
3. Using a round cutter, cut discs from the pasta sheet. Lightly wet the surface of each disc with water.
4. Place a small amount of filling in the center of each disc (using a piping bag or spoon). Fold over to form a half-moon, pressing out any air and sealing the edges.
5. Cook the mezzelune in boiling salted water for about 2 minutes.
6. Meanwhile, prepare a simple tomato sauce: sauté garlic in olive oil, add chili pepper and tomato sauce. Cook briefly. Remove the garlic.
7. Drain the mezzelune and add them to the sauce. Toss gently to coat.
8. Serve immediately.