Locanda dell'Ambra
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 300g flour
  • 3 eggs

For the filling

  • 100g fresh Ricotta
  • 50g pumpkin
  • 50g grated Fossa cheese
  • extra-virgin olive oil
  • thyme, salt, pepper

Mezze lune filled with pumpkin and “Ambra di Talamello” Fossa cheese

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the filling: Dice the pumpkin and cook in a frying pan with the thyme and a little olive oil. Cool and add the Ricotta and grated Fossa cheese.

For the pasta: Prepare the pasta and roll out until thin. Place lots of small heaps of filling on half of the pasta at equal distances from each other. Fold the other half of the pasta over the filling. Using a special cutter, cut out the traditional “mezze lune” (or half moon) shapes. Cook the pasta parcels in boiling salted water then toss in a pan with some grated Fossa cheese.

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