Sardinian ricotta ravioli

Name: Sardinian ricotta ravioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Type 00 flour 2 cups; Semolina 1 ¼ cup; Water 1 ¼ cup; Extra virgin olive oil 1 tbsp; Fine salt to taste; Sheep's milk ricotta cheese 2 cups; Lemon peel ½; Mint 8 leaves; Sugar 0.625 tsp; Fine salt to taste; Peeled plum tomatoes 3 cups; Garlic 1 clove; Extra virgin olive oil to taste; Basil to taste; Fine salt to taste

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742

Calories per serving

Vegetarian

Energy Kcal 742
Carbohydrates g 109.7
of which sugars g 14.8
Protein g 28.3
Fats g 21.1
of which saturated fat g 10.23
Fiber g 5.9
Cholesterol mg 70
Sodium mg 427

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + 30 minutes for the dough to rest

PRESENTATION

If you're looking to bring a taste of Sardinia into your home, Sardinian ricotta ravioli is the dish you need. And listen, this isn't just any pasta; it's a Sardinian ravioli recipe steeped in tradition, passed down through generations. Really special stuff. It's all about showing off those unique flavors from this beautiful island. The magic starts with fresh sheep's ricotta—seriously good—which has an intense and creamy flavor that's hard to find elsewhere. Mixed with lemon zest and a touch of sugar, the filling is soft, sweet, and keeps a tangy edge. You know, capturing the core of the Mediterranean summer.

Families in Sardinia love to hand-roll these ravioli, filling each one with care. It's kinda like the local version of culurgiones, but with its own special twist from the island's flavors. Across Sardinia, these ravioli are a staple at big gatherings and Sunday lunches, always bringing people together. And the sauce? Sometimes it's just a simple tomato drizzle.

While some regions add a bit of saffron or nutmeg, the classic Sardinian ricotta ravioli stays true to its lemony, slightly sweet filling that everyone loves. The pasta is rolled until it's thin and almost silky—making each bite feel so so tender and moist. You'll often see these ravioli served simply, perhaps with a sprinkle of grated cheese, allowing the fresh ricotta filling to shine.

This traditional Sardinian pasta is a testament to the care and heart in regional Italian cooking. For anyone who loves authentic Sardinian dishes or wants to experience genuine Italian stuffed pasta, this dish is a must-try. It's comfort food, Sardinian style—bursting with flavor, tradition and stories from the island. Pretty simple, but seriously good.

INGREDIENTS

742

Calories per serving

Ingredients for the pasta (for 34 ravioli): Type 00 flour 2 cups (300 g); Semolina 1 ¼ cup (200 g); Water 1 ¼ cup (290 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste

for the filling: Sheep's milk ricotta cheese 2 cups (500 g); Lemon peel ½; Mint 8 leaves; Sugar 0.625 tsp (3 g); Fine salt to taste

for the sauce: Peeled plum tomatoes 3 cups (700 g); Garlic 1 clove; Extra virgin olive oil to taste; Basil to taste; Fine salt to taste

Preparation

How to prepare Sardinian ricotta ravioli

To prepare the Sardinian ricotta ravioli, first take care of the fresh pasta: in a large bowl, pour the all-purpose flour and semolina flour 1, add the water 2 and oil 3 gradually, mixing with your hands.

Adjust the salt and continue kneading until a homogeneous mixture is obtained, transfer the dough to a work surface and knead it further. If it becomes sticky, dust it with flour, then form a ball 4, wrap it with plastic wrap 5, and let it rest for 30 minutes at room temperature. Prepare the filling by pouring the well-drained ricotta into a bowl, coarsely chopped mint leaves 6,

the lemon zest 7, salt 8, and sugar 9. Mix well and set aside until the ravioli are formed.

Prepare the tomato sauce by sautéing the garlic with its skin in a pan with a drizzle of oil 10. Add the peeled tomatoes with their juice 11, adjust the salt, and cook covered 12 over low heat for at least 20 minutes.

After this time, remove the lid and continue cooking for the remaining 10 minutes over high heat. Turn off the heat and add fresh basil 13. Roll out the pasta to a thickness of about 1/16 inch with a rolling pin 14, then cut with the ravioli mold 15.

With the indicated quantities, by re-kneading the leftover pasta, you will get about 48 squares 16, place a teaspoon of filling in the center 17 and place another square on top 18.

Press the edges to make them adhere and finish with the prongs of a fork 19. Place the ravioli on trays dusted with flour 20. Place a pot filled with salted water on the stove, and when it reaches a boil, cook the ravioli for about 2-3 minutes 21.

Once cooked, drain the Sardinian ricotta ravioli 22, divide them onto plates 23, and dress them with the tomato sauce 34.

Storage

We recommend consuming the Sardinian ravioli immediately. The best way to store the ravioli is to freeze them uncooked: leave them for half an hour on a tray placed in the freezer, the time necessary for them to harden a bit, then transfer them to freezer bags.

Tip

Those who love strong flavors can season the ravioli with aged pecorino cheese; on the other hand, those who prefer milder flavors can replace sheep ricotta with cow ricotta.

For the translation of some texts, artificial intelligence tools may have been used.

Sardinian ricotta ravioli

PRESENTATION

INGREDIENTS

How to prepare Sardinian ricotta ravioli

Storage

Tip

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