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Loading The Sardinian Cookbook
  • Ricotta and Greens Ravioli

    These ravioli, which feature a delicious ricotta and greens filling, are quite common in Sardinia. While you can find ricotta ravioli in supermarkets, it is worth making them at home. Homemade ravioli always have more flavor and taste fresher.

    YIELD: 4 SERVINGS (ABOUT 24 RAVIOLI)
    FOR THE DOUGH:
    • 1½ cups (210 g) semola rimacinata*
    • ¼ teaspoon sea salt
    • 1 large egg
    • 2 cups (474 mL) cold water
    FOR THE FILLING:
    • 2 quarts (1.90 L) water
    • 1 teaspoon sea salt, plus more, to taste
    • 1 bunch (about ½ pound [227 g]) beet greens, tough parts removed and green parts chopped
    • ½ pound (227 g) fresh ricotta (preferably sheep’s milk)
    • 1 large egg yolk
    • ¼ cup (25 g) freshly grated pecorino
    • Pinch saffron

    TO MAKE THE DOUGH:

    1.In a medium bowl, combine the semola rimacinata, salt, and egg. Add ½ cup (119 mL) of the water and stir. Continue adding water until the dough comes together and is not too firm to be kneaded. If the dough is too firm, add a little more water. If the dough is too soft and sticks to your hands, add a little more semola rimacinata. (The dough can also be made in a food processor or a stand mixer.)

    2.Take the dough out of the bowl and knead it on a clean working surface for 10 minutes.

    3.Wrap the dough in plastic wrap and refrigerate it for at least 20 minutes.

    TO MAKE THE FILLING:

    4.In a medium (8- to 12-quart [7.6- to 11.4-L]) stockpot, bring the water and 1 teaspoon salt to a boil. Add the greens and cook for 4 to 5 minutes, until they are soft.

    5.Drain the greens into a colander and set them aside to cool. Press the greens with a wooden spoon to squeeze all of the water out of them.

    6.In a mixing bowl, combine the greens and all the remaining ingredients and stir well until the mixture is uniform.

    7.Cut the dough into quarters. Roll out each quarter to ⅛-inch (3-mm) thickness and cut circles using a ravioli cutter or small glass.

    8.Place 1 heaping teaspoon of the filling on half of the circles.

    9.Cover each circle of dough with filling with another circle and press the edges together, closing the ravioli tightly. If the edges of the circles are too dry to adhere, wet them with a little water.

    10.Place the ravioli on a floured baking sheet. The ravioli can be made several hours ahead of time and refrigerated. They can also be frozen for up to 4 weeks.

    *Semola rimacinata is finely ground semolina (durum wheat) flour. If you cannot find semola rimacinata, use ½ regular semolina flour and ½ all-purpose flour.

    – PRIMI –

Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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