Mezzelune pasta with Fontal di Cavalese cheese

For this recipe we will need the following ingredients: 

For the fresh pasta (for convenience you can buy it ready-made) 

• 300 gr white 00 flour
• 3 eggs
• 10 gr salt
• 1 tablespoon of extra virgin olive oil
• 200 gr ricotta cheese
• a tuft of chives 

For the filling:

• 250 gr of Fontal Cavalese cheese
• 100 ml milk
• 1 tablespoon of grated Trentingrana cheese

Let's start with the preparation of the fresh dough.

Place the flour on the table and add the egg yolks, oil and salt. With a fork, mix everything together gradually incorporating the flour.

Knead with your hands until a smooth mixture is formed and let it rest for 20 minutes.

In the meantime, you can prepare the filling by mixing well the Fontal di Cavalese, ricotta, milk, Trentingrana, egg white and chives, adjusting for salt and pepper.

Now you can roll out the dough with a rolling pin: roll it out on a lightly floured table until you have a sheet about 3-4 millimeters thick.

Create disks of dough about 8-10 centimeters in diameter with a pastry cutter, and place a spoonful of the Cavalese Fontal filling in the center of each one.

Lightly moisten the edges of each disk and close it in a crescent shape.

Cook them in plenty of salted water a few minutes, drain and pan-fry with melted butter before serving.