Formagelle or Pardule are typical Sardinian sweets for the Easter period. Depending on the area, there are many variations.
Formagelle consist of a shell of Pasta Violata, enclosing a heart of ricotta flavored with orange and lemon and saffron.
They can be embellished with icing or honey, or simply with powdered sugar. The colorful dragees are the final touch.
Also try the Easter Ring Cake and the Muffins with Surprise.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs ricotta (I use sheep ricotta)
- 1 cup sugar
- as needed flour or semolina
- 4 egg yolks
- 2 oranges (The zest)
- 1 lemon (The zest)
- 1 packet Baking powder
- 1 teaspoon vanilla
- 1 packet saffron
- liqueur (To taste)
- 1.1 lbs Pasta Violata (with slightly sweetened water)
- as needed Colored dragees
- as needed honey
- Icing made of powdered sugar and lemon juice
Tools
- Bowl Glass
- Pasta Maker This One
- Ladle Wooden
Steps
In a bowl pour the ricotta with the sugar and the zest of the orange and lemon and mix.
Then add the egg yolks, vanilla, saffron, and baking powder.
Finally add the flour, mix well, and the liqueur.
Cover with plastic wrap and let it rest in the fridge for about 1 hour.
In the meantime, prepare the Pasta Violata.
Wrap with a damp cloth and let it rest for 30 minutes.
After the resting time, roll out the dough with the pasta maker, place a large enough dollop of filling. Seal the edges with your fingertips by making small presses.
Then bake at 356°F for about 30 minutes. Once cooled, decorate with icing or honey and colorful dragees.
