Ricotta, Sesame, Eggplant Mezzaluna

Filling

• 1 large eggplant

• 1.5c Tahini

• 0.25c lemon juice

• 1 cup Ricotta Cheese

• 1 sprig fresh basil

• 4 garlic cloves

• Kosher salt, to taste

• Smoked Paprika, to taste

• 1 tsp nutmeg

• 2 tbsp extra virgin olive oil

Peel eggplant. Slice into 4 vertical pieces and extract moisture using the salt technique; cover with salt for 30 minutes, and remove excess moisture with a paper towel once time has passed.

Place on grill on high heat and cook for 5-7 minutes per side, until eggplant is charred and cooked. Set aside to cool.

In a blender, combine tahini and lemon juice. Next, add in garlic, nutmeg, basil, and half of the eggplant + half of the evoo. Blend until smooth, and add in the rest of evoo+eggplant. Add in ricotta, blend one more time, and place in refrigerator to chill.

Mezzaluna

• 2 large eggs + 4 yolks

• 1.5c 00 flour

In a large mixing bowl, crack and whisk eggs+ yolks. Once combined, continue whisking, slowly adding in flour while whisking. When the dough has become one integrated mass, transfer to a surface dusted with flour. Knead for 8 minutes, covering with flour and a dry, clean towel to rest once done. Rest for 45 minutes at room temperature.

Cut dough ball into quarters, and roll two quarters out at a time into rectangles. The old saying is “the dough should be thin enough so that you should be able to read the newspaper”, but for ravioli, I like it to be a bit thicker. Perhaps this; you should be able to read the headline of the newspaper through the dough, but not the small words.

Fill a small bowl with room temperature water. Using a circular ravioli tool, cut and shape pasta sheets into the moon shape. Pipe about 2 tsp filling in each moon, rub water along the edges and fold over into a half-moon shape, being sure to seal any and all air pockets.

Mezza-luna will cook in boiling water for 3-4 minutes, until it floats.