Ripieno di broccoli - le Mezzelune

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In a separate bowl, mix the ricotta cheese, Parmesan cheese, basil, black pepper, and nutmeg until well combined.

Roll out the dough into thin sheets using a pasta machine or a rolling pin.

Cut the dough into circles using a cookie cutter or a glass. Place a small spoonful of the cheese mixture in the center of each circle.

Brush the edges of the dough with the beaten egg, then fold the dough over to create a half-moon shape. Press the edges to seal.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.

Remove the ravioli with a slotted spoon and serve with marinara sauce.

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