Potato and bresaola half-moons are a super tasty and super simple dish. Don’t worry about the fresh pasta, follow my steps and it will be absolutely easy to make.
Homemade fresh pasta is something wonderful. The aroma it releases when we work and cut it makes us feel at home wherever we are.
Below you will also find some other delicious recipe ideas
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 36 ravioli
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the few ingredients we need to make potato and bresaola half-moons
- spelt flour (14 oz, you can also use another type of flour)
- water (7 oz)
- bresaola (9 oz)
- 6 potatoes
- to taste extra virgin olive oil
- to taste grated Parmesan cheese
Tools
The main tool used is a pasta maker. If you don’t have one, you can also use a rolling pin. You’ll also need a pastry cutter, fork, and a small food processor.
Steps
Let’s see the steps to make potato and bresaola half-moons
First, peel the potatoes and boil them in water. As you can see among the ingredients to make this recipe, I didn’t list the use of salt, because with the use of bresaola it’s best to taste the filling before adding salt.
So, once the potatoes are cooked, mash them and mix them with the bresaola, which you have previously crumbled (into crumbs) in a small food processor.
Take the obtained filling and set it aside.
Now let’s prepare the half-moon dough. Knead together the lukewarm water and the flour. This operation can be done by hand or with the help of a stand mixer. Whatever you prefer.
As you read, I used spelt flour to make the pasta. If you use another type of flour, adjust accordingly so that the dough ends up as a smooth and workable ball. You might therefore need a little less or a little more flour than the specified amount.
Once the dough ball is ready and assembled, let’s go roll out the dough
Take a pastry cutter with a diameter of about 3 inches and go cut out the dough discs which will then be filled with the potato and bresaola mixture.
Before proceeding to fill the half-moons, taste the filling and if it seems lacking in salt, add some. As I mentioned before, I don’t think so, because the bresaola will balance the saltiness.
At this point, fold the dough disc over itself and seal the edges using the tines of a fork.
Once ready, before cooking, let the pasta rest for half an hour in the fridge.
Boil the water with salt, add the half-moons, and once ready, simply dress them with good EXTRA VIRGIN OLIVE OIL and Parmesan.
Given the delicious filling, in my opinion, the simplest dressing is what will enhance the flavor best.
Everyone can dress as they prefer. Enjoy your meal
Advice and Storage
As I mentioned earlier, my advice is to dress the half-moons with absolute simplicity. In my opinion, thicker sauces would cover their original flavor a bit.
Since with these quantities you will get about forty half-moons, you can also freeze them and reuse them as needed.
Since with these quantities you will get about forty half-moons, you can also freeze them and reuse them as needed.
FAQ (Questions and Answers)
See how easy it was to prepare potato and bresaola half-moons?
I really hope you make them again.
If you’d like, come visit me on my Instagram page. Just click on my name in red below. I’ll be waiting
BRICCIOLA ⬅️
