Recipe
Ravioli di ricotta sardi
Fresh pasta ravioli filled with sheep ricotta, lemon and mint, served with a simple datterino tomato sauce and basil: Sardinian freshness on a plate.
Ingredients
Serves: 4
- Plain flour 300 g
- Fine durum semolina 200 g
- Water 290 g
- Extra virgin olive oil 15 g
- Salt q.b.
- Sheep ricotta 500 g
- Untreated lemon zest 1/2
- Fresh mint 8 foglie
- Sugar 3 g
- Peeled datterino tomatoes 700 g
- Garlic 1 spicchio
- Fresh basil qualche foglia
Method
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Knead flour, semolina, water, oil and a pinch of salt into a smooth dough. Wrap and rest 30 minutes.
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In a bowl work the sieved ricotta with lemon zest, finely chopped mint, sugar and a pinch of salt until creamy.
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In a pan heat a drizzle of oil with the garlic clove. Add the peeled datterinos and cook 15 minutes on medium heat, crushing the tomatoes with a spoon. Salt.
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Roll the dough into two thin sheets. On one, pipe teaspoons of filling spaced 4 cm apart. Cover with the second sheet, press around the filling to expel air and cut ravioli with a pastry wheel.
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Cook the ravioli in plenty of salted water for 3-4 minutes from the return to the boil.
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Drain and toss with the tomato sauce, remove the garlic, finish with fresh basil and a drizzle of raw oil.