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Crescents (homemade meat) at the 4 "P" (Cream, Ham, Peas, Pine Nuts +)

Basics
Difficulty: Medium
Cooking: 6-7 minutes, always enjoy it depends if you like more or less al dente, for the crescents and 10 minutes for the dressing
Servings: about 6 people (plus or minus 100 grams. per person)

Ingredients' s pasta dough
600 gr.
flour 6 eggs (considered one egg per 100 grams. flour)

Ingredients for the filling of crescents
400 gr. minced beef
20 gr.
Moce butter nutmeg salt to taste

pepper to taste Ingredients for seasoning

2 small packages of cream to taste

pine nuts to taste 1 box of peas

a box of already cooked ham cut into cubes
oil
olive oil salt pepper

milk

procedure

In the first part of the procedure we take exactly the same recipe for homemade ravioli recipes of the past, because they are absolutely indentical.

The dough can be kneaded by hand or using a food processor to knead prepared if you have it. Obviously in the first case roll up your sleeves because it takes longer and is much more difficult as this, then we strongly recommend you go hence soon to buy one:)

In both cases the procedure is the same, to make things easier for us proceed with the robot;)

Put the flour and eggs, previously beaten and lightly salted, into the gimmick (me and technology are two parallel lines ... but in this case works wonders!) and let it work for you , mixing until you get a kind stick to smooth, not too hard nor too soft, you will know the touch, put another egg in the first case where the second was more flour ...

if you enjoy the traditions and want to do everything manually, place the flour in making a hole in the middle where you will gradually add one egg after another for the rest and will only need elbow grease ! ;)

You will have your pasta on which to be able to work.

Apart meanwhile put in a saucepan and melt butter, add the ground meat and cook until it becomes ... nn must be browned carefully charred burnt .... but only when it becomes marrocina and n is more than his original pink, the meat is ready.

Add salt, pepper and nutmeg and stir so that everything amalagami well. Let cool.

Once cool your flesh must necessarily be passed into the food processor because it otherwise would be too rough ... and the consistency is right ... as if it were powdery sand.

proceed with the preparation now that you are ready tutti i vostri ingredienti.

In una tavola di legno disporre tutto quello che vi serve, tagliate in pallette la pasta e passarla sulla macchinetta per stendere la sfoglia, nel caso in cui siate proprio masochisti prendere il mattarello e stenderla a mano :) , fate attenzione che la conistenza della pasta nn sia troppo dura altrimenti una volta messa dentro la carne nn si chiuderà bene

A questo punto con l'apposito arnese tagliate la pasta a tondini in cui andrete a posizionare al centro la carne

Close the pasta into the meat by just a half-moon

Then arrange them in a vassoglio previously sprinkled with flour, so Farlie nn attack on the surface and your half-moons are ready:)

In a large pot boil water and add salt and cook the ... crescents.

Meanwhile in a large skillet put olive oil, fry the diced ham as First, then when they are softened (but not browned, should remain cmq pink), add the Peselli.

Apart coarsely chopped walnuts and add to mixture, along with pine nuts healthy.
The last place the cream, jump and pepper to taste and long with some cucciaino of milk to make sure that the mixture coagulates nn too but remain somewhat fluid.