Le ricette sarde dell'agriturismo Agrisole: la Zuppa Gallurese (suppa cuata)

Gallura ravioli (Li Puligioni)

Ricotta heart

Preparation:

Doses for 4 people Ingredients: For the dough one kg of semolaun tepid egg water qbFor the filling: one kg of fresh ricotta two reds of eggplant qbun tuft of parsley a small lemon grated one spoonful of sugar Preparation: Knead the semolina with a little water lukewarm salty. Work until you get a smooth mixture and let it rest for about twenty minutes. Meanwhile prepare the filling by mixing the ricotta with egg yolks, sugar, chopped parsley and grated lemon peel. Distribute the filling with the bag a few placing the ricotta balls on the pastry at regular intervals. Fold up the dough and press gently with your fingers around the filling to make it adhere well. With the wheel (su rudigliu) cut the ravioli forming a crescent.

Form a dough with water, egg and durum wheat semolina
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Prepare the filling by mixing the ricotta with egg yolks, sugar, chopped parsley and grated lemon peel
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Distribute the filling with the
bag a few by placing the ricotta balls on the pastry at regular intervals.
Fold the dough and press gently with your fingers around the filling to make it adhere well.
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Cut out the ravioli by forming
a crescent.
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Useful tips

The traditional Gallura recipe requires ravioli to be sweet but, if you prefer, you can avoid putting sugar. To enhance the delicate taste of ravioli, we recommend to season them with a simple tomato sauce.

Agriturismo Agrisole