Sardinian Ravioli Recipe. Cook slowly for 30 minutes, then taste for salt and pepper. Place the other sheet of pasta over the first sheet of pasta and press down firmly around the mounds of cheese.
Drain and return to the heat for a few minutes to evaporate some more of the liquid. Culargiones without such a distinctive filling also taste great with aglio , olio e peperoncino. Drain, peel, place in a bowl and mash with a fork or a masher while still hot.
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This Collection Of Sardinian Recipes Is The Perfect Introduction To The Flavours Of This Very Special Island, Including Recipes For Fregola Con Le Arselle, Pardulas And Gnochetti Sardi.
Rice the potatoes with a potato ricer or pass them through a fine sieve. With meat (“angiulottos de pezza”), cheese (“angiulottos de casu”) or ricotta (“angiulottos de arrescottu”). Put in a bowl both types of flour but leave some aside to knead and roll out the dough.
(No Salt Because Of The Get Every Recipe From The Collection By.
Stir in the carrots, celery, and onions. The first step in making this ricotta ravioli recipe is to make the pasta dough. Culurgiones are a traditional type of sardinian pasta with subtle variations depending on their region of origin, which stretches between ogliastra, barbagia and campidano.
Season With Salt And Pepper.
Meanwhile prepare the filling, which can be of three types: Making the dough and filling for sardinian ricotta ravioli. Eatsmarter has over 80,000 healthy & delicious recipes online.
1 Clove Of Garlic, Minced.
Drain and toss with the olive oil. Sprinkle with cheese and serve. Drain the culurzones, add to the sauce coating them well.
This Dough Has Just Durum Wheat.
In arzana, just 12 miles away, cheese dominates the filling. Meanwhile, melt the spread in a pan together with the sage and some of the pasta water. Cook slowly for 30 minutes, then taste for salt and pepper.