This summer I spent my summer vacation in Sulcis in Sardinia. Sardinia is all beautiful thanks to the crystal-clear sea and the green hinterland full of archaeological sites. I ate a lot and discovered this delicacy: fried ravioli filled with ricotta and lemon zest with a drizzle of hot honey. Delicious!
Fried sweet ricotta ravioli from Sulcis
- Preparation time: 60 minutes
- Ingredients for 68 sweet ravioli
- Difficulty: Average difficult recipe
- Ingredients
- For the pastry:
- 200 g of re-milled semolina flour
- 200 g of all purpose flour
- 120 g of water
- 80 g of lard (I use margarine)
- For the filling:
- 30 g of sugar
- 400 g of sheep’s ricotta
- Grated zest of ½ lemon
- Honey to taste
- Lard for frying (I used peanut oil) to taste
- Instructions
- Prepare the filling. In a bowl, mix the ricotta, drained from the whey, with the sugar and lemon zest. Cover and leave it in the fridge.
- Prepare the dough. Sift the flours onto a work surface and make a well. In the middle, add the water and lard. Start mixing everything well with a fork and then continue mixing with your hands until you get a smooth, non-sticky dough. Let the dough rest covered for at least 1 hour.
- Roll out the dough with a pasta machine until it is quite thin. Arrange it along two rows of piles of filling as large as a teaspoon. Lightly moisten the edges and center of the dough with a little water and cover with a second pastry row. Crush the dough around the filling to let the air out and to seal the edges well. Cut the ravioli.
- Melt the lard in a large pan and bring it to a temperature of 325°. Fry a few ravioli at a time.
Drain them on absorbent paper. - As soon as they are ready, serve them with slightly warmed honey.
Tips to ensure the success of the dish:
- I have a pasta maker with 6 levels. I love ravioli both with thin pasta on the 5th level (about 68 come out) and with thick pasta on the 4th level. Don’t make them too thin otherwise the ricotta filling will come out during frying.
- When you drain them on absorbent paper, don’t pile them on top of each other to avoid them becoming greasy and above all to avoid them losing their crispiness.
- Eat immediately. They won’t stay crispy if put away or covered and left in the air, they will quickly become humid.
