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Shopping ListRecipe: Angiulottos (Sardinian Ravioli)
Ingredients for 4 people
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- Meat version
4/5 pound ground beef
4 eggs
1/3 pound Pecorino
salt and pepper to taste
3 ½ tablespoons extra virgin olive oil
Cheese version
1 pound fresh Pecorino
1 egg
salt and pepper to taste
1 pinch saffron
Ricotta version
¼ pound ricotta
1 egg
4/5 pound grated Pecorino
salt and pepper to taste
1 pinch saffron
For the pasta
2 cups durum wheat flour
2 teaspoons extra virgin olive oil
1 packet saffron
salt and pepper to taste
6 cups water
Top with
1 stick (1/2 cup) butter
¼ pound Pecorino
Le Ricette
Angiulottos (Sardinian Ravioli)
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
Meat version
4/5 pound ground beef
4 eggs
1/3 pound Pecorino
salt and pepper to taste
3 ½ tablespoons extra virgin olive oil
Cheese version
1 pound fresh Pecorino
1 egg
salt and pepper to taste
1 pinch saffron
Ricotta version
¼ pound ricotta
1 egg
4/5 pound grated Pecorino
salt and pepper to taste
1 pinch saffron
For the pasta
2 cups durum wheat flour
2 teaspoons extra virgin olive oil
1 packet saffron
salt and pepper to taste
6 cups water
Top with
1 stick (1/2 cup) butter
¼ pound Pecorino
Ingredients
Preparation 40 minutes preparation + 5 minutes cooking
Make a well in the flour and add the water, oil, salt, saffron. Mix until well combined. Let the dough rest for 20 minutes, covered with a dish towel or plastic wrap. Meanwhile, prepare any of three types of filling: meat (“Angiulottos de pezza”), cheese (“Angiulottos de casu”) or ricotta (“Angiulottos de arrescottu”).
For the meat filling: Heat olive oil in a pan over medium heat. Add the ground meat and cook for about 15 minutes, stirring often. Remove from heat and let it cool. Mix with the grated Pecorino, 4 eggs, pepper and a pinch of salt.
The mixture is then ready to fill the ravioli. For the cheese filling: Chop the fresh Pecorino. Mix with an egg, salt and pepper to taste, and a pinch of saffron. For the ricotta filling: Chop the ricotta.
Mix with the grated Pecorino and an egg, salt and pepper to taste, and a pinch of saffron. With a rolling pin or pasta machine, roll the dough into thin sheets about 1/16 inch thick. On half of the sheet, place small spoonfuls of filling, about the size of a hazelnut, about 2 inches apart.
Fold the other half of the sheet over, pressing the sides to eliminate any air inside that may cause the ravioli to burst during cooking. Cut into 2-inch squares and carefully pinch the edges to seal.
Cook the pasta in boiling salted water for 4 to 5 minutes. Carefully remove with a slotted spoon to prevent them from breaking. Place directly on plates. Top with butter and grated Pecorino. Serve hot.
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