SARDINIAN RAVIOLI WITH RICOTTA CHEESE:

RECIPE "LI PULILGIONI GALLURA"Sweet ravioli with tomato sauce of Gallura: are delicious ravioli stuffed with ricotta unusual sheep flavored with lemon peel; special because the dough is sweetened with added sugar, are typical of the north east coast of Sardinia (called Puligioni but also Bruglioni, Pulicioni, Buldzoni).

Tradition has it that this type of ravioli was consumer with the families of pens Gallura (The term "sheepfold" comes from the Latin "statio" station, resting place and represented Gallura in the heart of rural life of thousands of pastors -farmers for hundreds of years), mainly in spring, or because of the abundance of milk ricotta and then for the subsequent abundance of festivals or holidays connected with the cult of the patron saints of the country churches scattered throughout the territory.

INGREDIENTS FOR THE DOUGH:500 g flour of durum wheat semolina

Boiling salted water q.b. (About 200 ml. But it depends on the degree of absorption of the flour with 10g. Sale)

1 tablespoon oil (or 1/2 beaten egg)

FOR THE FILLING:500 g fresh ricotta

1 medium egg

a sprig of parsley

1 tablespoon of sugar

1 organic lemon grated

Sale q.b.

1 tablespoon of wheat flour

CONDIMENTSimple tomato sauce and cheese grated abundant

PREPARATION:

Place the flour in a table form a "fountain", dissolve the salt (10 g.) In a glass of boiling water, pour the water in the middle of the fountain, pour slowly, and while the dough absorbs, add gradually more hot water. Work the mixture well, to make it compact, hard and smooth!Cover the dough and let rest for at least half an hour film.

Meanwhile, prepare the filling by mixing the ricotta in a large bowl with the egg, sugar, a pinch of salt, chopped parsley, lemon rind and flour.

Sift the ricotta and knead with the other ingredients in order to obtain a cream well mixed and compact.

With the pasta roller to roll out a sheet of pasta order. With a teaspoon take the filling, turn it into balls and place on the strip of pastry.

Fold the dough

and press it gently with your fingers around the filling to make it stick by removing the air from the enclosure.

With the wheel cut out the ravioli into squares.

and place on a floured tray well.

Boil them in salted water (the ravioli are cooked in a few at a time so they do not stick together during cooking) scolandoli after a few minutes when they come to the surface. In a pot large flow pour a few tablespoons of sauce and a handful of grated cheese, pour a layer of ravioli, cover with more sauce and cheese and continue in layers. Serve piping hot.

!00g Kcal fat carbohydrates proteins

Paste 366 2.4% 77% 13%

ricotta 174 67.5% 6.99% 26%