Mezzelune with zucchini and eggplant with thyme

03729 HALF-MOONS of RICOTTA INGREDIENTS for 4 PEOPLE For the dough: 300 g flour, 3 eggs, 40 g of spinach, salt.

For the filling: 3 3 courgettes, aubergines, 50 g Parmesan cheese, 50 g butter, 1 dl of dry white wine, 2 dl cream, 1 sprig of thyme, 300 g of ricotta cheese, salt.

For the stew: 1 eggplant, 1 courgette, a few sprigs of thyme, 1 knob of butter, salt.

For seasoning: butter, parmigiano reggiano.

Cut into chunks 3 3 courgettes, aubergines and salt them and leave them to miss out on the water for a couple of hours.

Let them jump into the saucepan with the butter, wet with white wine and add the heavy cream and thyme.

Let reduce by half and pass through a sieve.

Put in the mixer or the mixture, combine the ricotta cheese, parmesan cheese and a pinch of salt.

Keep the rest to use as a sauce.

Prepare a pastry: knead the flour and eggs and a pinch of salt and divide the dough into two parts.

Add a boiled spinach and finely chopped.

Chop 2 sheets and cut small discs with a diameter of 7 cm, with the filling got the cannoli and Crescent-shaped exit.

Dadolini cut the Eggplant and Zucchini, salt and thyme aromatizzateli and stufateli in a pan with a little butter.

Cook the ravioli in boiling salted water, drain and saltatele with butter and grated cheese to taste.

Put the sauce on the bottom of the pot, settle the Crown Crescent, alternating their arrangement a and a green and yellow, in the middle of diced vegetables with a pinch of thyme.

Serve.