Lunettes to nuts with pumpkin and zucchini

2_03052 BEZELS to NUTS with pumpkin and ZUCCHINI INGREDIENTS for 4 PEOPLE for the dough: 300 g flour, 3 eggs, 2 egg yolks.

For the filling: 200 g of ricotta cream, 50 g grated parmigiano reggiano, 12 walnuts, 1/2 clove of garlic, 1 bunch of parsley, salt, pepper.

For seasoning: 4 small Zucchini, 150 g of pumpkin pulp, butter, grated parmigiano reggiano.

Pour the flour on a pastry Board and knead it with eggs and the egg yolks until a smooth paste and well-crafted.

Wrap it in a piece of plastic wrap and let stand for one hour.

Meanwhile prepare the filling: mix the ricotta with the Parmesan cheese and a pinch of salt and pepper, to make it creamy; then mix the walnuts chopped or coarsely chopped, garlic and parsley.

Roll out the dough thin and made of diskettes by about 5 cm in diameter with a round pasta cutter, preferably serrated.

Stuffed with small portions of stuffing.

Water brush the edges of the discs and close them after half-moon, pressing to seal them well.

Cut into thin sticks the diced zucchini and pumpkin pulp.

So al dente blanched for a few moments both vegetables separately in abundant boiling salted water and drain thoroughly.

Fry the vegetables in a pan with 2 nuts of butter and add salt and pepper.

Boil al dente the lunettes in salted water to a boil; before you drain, get a glass of water.

Drain the lunettes, roundtrip gently in a pan and saltatele with vegetables, a little cooking water, a knob of butter, freshly ground pepper and a generous grating of Parmesan; then serve.