200 grams of fresh pasta, 200 grams of fresh sheep's milk ricotta, grated lemon peel, 1 clove of garlic, 5 cm of ginger root, 500 grams of prawns, fennel herb, flour, extra virgin olive oil d olive, salt and pepper
Flour the dough with fresh pasta, cut it into small portions and spread them with the help of a small machine until you get very thin sheets. Flour them and cover them with a damp cloth to prevent it from drying out. Crush the ricotta in a bowl, add salt and pepper. Add the grated lemon rind and mix well. With the help of a pastry cutter, cut out the pastry. Stuff it with the ricotta and lemon mixture, brush the edges with water and fold the pasta. Crush the edges with the tines of the fork. Repeat the operation until the ricotta and lemon filling is complete. Put the half-moons in a floured plate and move on to the preparation of the sauce. Heat a round of oil in a pan and add a clove of garlic in shirt. Meanwhile, peel the ginger root and slice it finely. Add the ginger in the oil. When the oil is hot, add the prawns for 3-4 minutes maximum. Remove the garlic and add the fennel herb. Salt the water for the pasta, add a little oil and place the half-moons of fresh pasta. Add a dash of cooking water to the sauce. After 2-3 minutes, drain them directly into the sauce and sauté in a pan. Serve decorating with a drizzle of raw oil and some fennel.