Vegetable dumplings

Crazy Pasta (LINK basic recipe)

1 potato

1 courgette

Half an eggplant

A few leaves of radicchio

¼ of a pepper

Just enough parsley

Optional: pitted olives and sundried tomatoes; bechamel (LINK)

1. Knead the ingredients for the crazy pasta forming a soft and easy to manage dough. Leave to rest at room temperature for circa half an hour.
2. Meanwhile cook the vegetables for a few minutes after cutting them into little cubes and brushing them with oil and salt.
3. Roll out the dough and cut with round pastry rings (or similar): place 1 spoonful of the vegetables in the centre (and if desired also some bechamel).
4. Fold and close the pastry fixing the edges down well and brush with a little oil (you can also sprinkle on some mixed seeds)
5. Place in the oven at 180°C. In a few minutes they will be golden and ready to eat