Buttons With Moscardini With Onion Sauce

Preparation:

Preparation: Clean the moscardini, chop them with a knife and brown them in a pan with oil and pre-browned chopped spring onion; add the lemon zest and cook. Roll out the flour and egg sheet; cut it into disks and fill them with part of the sauce obtained in the pan and with squacquerone cheese; close them with as many disks obtaining stuffed buttons; cook them in boiling salted water, drain them and stir them in a pan with the rest of the sauce.