October 3, 2012, Food, Food & Groceries, Pasta & Side Dishes, Primi piatti, Recipe, Sardegna
Pecorino stuffed ravioli from Sardinia
If made properly these ravioli should be shaped like ship sails or a pasta calzone, but plain shapes are a lot easier and I honestly can’t taste the difference. What makes these Sardinian ravioli worth trying is the goat cheese stuffing paired with spinach and tomato sauce.
For the pasta
4 dl pasta flour
2 dl water
For the filling
125 g spinach
200 g fresh, soft pecorino (If you can’t get hold of soft pecorino, a half-and-half mixture of grated pecorino and ricotta can be used instead)
Grated nutmeg, salt and pepper
Start by making the pasta dough. Make a volcano of flour on a clean table. Pour a little more than half the water in the middle of the mount and use a fork to stir it with the flour.
Add more water gradually, till you have a tough dough.
Use the heel of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time.
Leave the pasta on a wire rack covered by a clean tea towel.
Meanwhile prepare the filling.
Stem the spinach until soft, squeeze off excess water and spice with salt, pepper and nutmeg
Mix the spinach with pecorino.
Cut out the pasta in round discs and top every other pasta disc with a spoonful of pecorino and spinach filling
Place another pasta disc on top of the filling and press the edges together.
Boil in well salted water for 2-3 minutes and serve with a simple tomato sauce.
Other stuffed pasta recipes
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