Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
8 oz. burrata
1/4 lb. Prosciutto di Parma
8 tbsp. salted butter, softened
2 sprigs of basil (or more to taste)
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for 30 minutes.
Add the prosciutto and burrata to a blender and blend until smooth. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta sheet and folder over. Using a flower-shaped ravioli stamp, shape the mezzaluna.
Bring a large pot of water to a boil.
Meanwhile, add the butter and basil leaves to a blender and blend for about 10 seconds until the basil looks to be coarsely chopped.
Once the water comes to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water.
Strain the pasta and add it to a large sauté pan along with the basil butter and 1/4 cup of pasta water. Toss over medium-low heat.
Plate the mezzaluna and top with the Parmigiano.