Mezzelune with fresh tomato sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Mezzelune Pagani cured ham
  • 400 g of ripe plum tomatoes
  • 70 g of extra-virgin olive oil
  • 2 cloves of garlic
  • basil
  • salt and pepper to taste


Put in a pot about 4 liters of water and, when it boils, dip the tomatoes for a few seconds, then remove them and peel them. Salt the water, pour the Mezzelune and then resume the boil. Meanwhile, cut the tomatoes into slices and put them in a pan with the crushed garlic, olive oil and crumbled basil. Heat them over the flame being careful not to cook them. Drain the Mezzelune after 15 minutes of cooking and pour them into the pan with the sauce, raise the heat and let the sauce soak up. Season with olive oil and add grated cheese to taste.

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.