This is a very easy recipe, you’ll need 10 minutes to make the pasta, 30 minutes to let it rest, 5 minutes to cook it, in the meanwhile in 10 minutes you’ll have the ravioli filling and zucchini sauce.

Ingredients for 2/4 persons

100 grams of flour, I like n.2, Grani antichi di Romagna, tipo 2, macinata a pietra. (have some more flour in case you make the dough too soft or sticky)

100 grams of Semola I like the rimacinata a pietra la Molisana have some more flour in case you make the dough too soft or sticky)

2 fresh zucchini

fresh Basil or fresh parsley

extra virgin olive oil

half red onion

salt

DIRECTIONS

Mix together the 2 flours on a soup plate.

Add a pinch of salt and a soon of olive oil.

Make a cone and add water, usually is half of the flour.

Work the dough with your hand using specially your palms for about 10 minutes until you will have a brighter and more shine dough.

Let it stay about 30 minutes in the fridge.

In the meanwhile cut the half onion, than the zucchini, in 4 using only the greenest part. Cut them longitudinal.

Brawn in law flame the onion than add the zucchini. After 10 minutes take half of the sauce and blend it.

Now roll the pasta, and with a wine glass cut the pasta. In the meanwhile boil water in a pastaiola.

Put a tea spoon of the blended zucchini in the cut circle and close it as a half moon.

Cook the ravioli for about 5 minutes and when is ready, heat up with the rest of the zucchini condiment.

Serv it hot!