Ricotta Ravioli Sardi
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 300g |
| Semolina | 200g |
| Water | 290g |
| Extra virgin olive oil | 15g |
| Fine salt | To taste |
| Sheep Ricotta | 500g |
| Lemon zest | ยฝ lemon |
| Fresh mint | 8 leaves |
| Sugar | 3g |
| Salt | To taste |
| Peeled cherry tomatoes | 700g |
| Garlic | 1 clove |
| Extra virgin olive oil (for sauce) | To taste |
| Fresh basil | To taste |
| Salt (for sauce) | To taste |
Instructions
To make the traditional Sardinian ricotta ravioli, start by preparing the fresh pasta. In a large bowl, combine the 00 flour and semolina. Gradually add water, mixing continuously. Season with a pinch of salt and continue kneading the mixture until a smooth dough forms. Transfer the dough to a work surface and knead it further. If the dough feels too sticky, sprinkle it lightly with some flour. Once the dough reaches a smooth and elastic texture, shape it into a ball and wrap it in plastic wrap. Allow it to rest while you prepare the filling.
For the ricotta filling, mix the sheep ricotta with lemon zest, mint leaves, and a pinch of sugar. Stir everything together until itโs smooth and well combined. Set the filling aside to allow the flavors to meld.
Next, prepare the sauce. Heat some olive oil in a pan and add the garlic, allowing it to sautรฉ until fragrant. Add the peeled cherry tomatoes along with their juices, season with salt, and let the mixture cook with the lid on for about 10 minutes. Once the tomatoes have softened, remove the lid and let the sauce simmer for another 10 minutes on high heat to allow the flavors to concentrate. When finished, remove the pan from heat and stir in fresh basil for added aroma.
Now, return to your pasta dough. Roll it out to a thickness of approximately 2mm using a rolling pin. Use a ravioli cutter or a glass to cut out squares. With the indicated amount of dough, re-roll any scraps and you should end up with around 48 square ravioli. Place a small teaspoon of the ricotta filling in the center of each square. Carefully press the edges of the ravioli to seal them. You can use the tines of a fork to crimp the edges for a decorative finish.
Arrange the ravioli on trays lightly dusted with flour to prevent sticking. Meanwhile, bring a large pot of salted water to a boil. Once the water is boiling, gently add the ravioli and cook them for 2-3 minutes or until they float to the surface.
Once the ravioli are cooked, carefully remove them from the water and divide them onto serving plates. Spoon over the fresh tomato sauce and garnish with more fresh basil. Serve immediately for a delicious, authentic Sardinian meal that is perfect for any occasion!
Enjoy your homemade ricotta ravioli sardi, a true delight that combines the flavors of rich sheep ricotta, fresh mint, and a vibrant tomato sauce. This dish embodies the spirit of Sardinia and will surely impress anyone who tastes it.
