Fresh pasta recipes

Ricotta Ravioli
(Li Puligioni)

Serves 6–8

Ingredients for the pasta:

1 kg semolina
lukewarm water
salt to taste

Ingredients for the filling:

1 kg fresh ricotta
two eggs
salt to taste
a small bunch of parsley
grated lemon zest (one lemon)
one tablespoon of sugar (or even less, as you prefer)
two tablespoons of plain flour (00), if needed, if the filling turns out too soft

Preparation:

Knead the semolina with a little salted lukewarm water. Work it until you obtain a smooth dough and let it rest for about twenty minutes. In the meantime, prepare the filling by mixing the ricotta with the eggs, sugar, chopped parsley and grated lemon zest. If the filling turns out too soft, add one or two tablespoons of plain flour (00).

Using a piping bag, distribute the filling by placing small mounds of ricotta on the sheet of pasta at regular intervals.
Fold the dough over and press gently with your fingers around the filling so that it adheres well. Make sure no air remains inside.
With the little wheel (su rudigliu), cut out the ravioli in the shape of a half-moon or a square.

Useful tips

The traditional Gallurese recipe calls for the ravioli to be sweet but, if you prefer, you can omit the sugar.
To enhance the delicate flavour of the ravioli, we recommend dressing them with a simple tomato sauce.