Our family loves all ravioli, especially if they are XXL. My husband adores fresh pasta and prefers them with little filling. So today, I made him happy and made XXL Sardinian ravioli. They are really huge, but delicious. They’re handmade, without molds or cutters. For the sauce, I opted for a smooth one. You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 17.6 oz semolina flour
- 17.6 oz all-purpose flour
- 8 eggs
- 2/3 cup water (approximately)
- 17.6 oz ricotta cheese (I use sheep's milk)
- 2 egg yolks
- 1 packet saffron
- 1 pinch nutmeg
- 1 to taste salt
- 1 pinch sugar
- 7 oz boiled and chopped chard
- zest of 1 lemon
- zest of 1 orange
- 1 tbsp of flour (if needed)
Tools
- Pasta Machine
- Pasta Cutter
- Bowl
- Spatula
- Piping Bag
Steps
Place the flour and semolina in a bowl, add the eggs and mix, gradually adding the water.
Form a ball, wrap it with cling film, and let it rest for about 30 minutes.
Let’s prepare the filling so it flavors well. Boil the chard, chop finely and set aside. In a bowl, mix the ricotta, yolks, nutmeg, and saffron.
Add the chard, sugar, lemon and orange zest, and salt, and mix.
Roll out small pieces of dough with the pasta machine, put the filling in a piping bag and form the ravioli.
Seal them well.
Use the pasta cutter wheel to cut the ravioli. Make them nice and large, remember.
Boil them in plenty of lightly oiled salted water for about 15 minutes.
In the meantime, prepare a simple sauce with tomato sauce, garlic, parsley, dried onion, and oil.
Season the ravioli and serve them with plenty of grated cheese.
