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Angiulottos (Sardinian Ravioli)

di Academia Barilla

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Angiulottos (Sardinian Ravioli)
45 minutes


First course

Ingredients for 4 people

Meat version
4/5 pound ground beef
4 eggs
1/3 pound Pecorino
salt and pepper to taste
3 ½ tablespoons extra virgin olive oil
Cheese version
1 pound fresh Pecorino
1 egg
salt and pepper to taste
1 pinch saffron
Ricotta version
¼ pound ricotta
1 egg
4/5 pound grated Pecorino
salt and pepper to taste
1 pinch saffron
For the pasta
2 cups durum wheat flour
2 teaspoons extra virgin olive oil
1 packet saffron
salt and pepper to taste
6 cups water
Top with
1 stick (1/2 cup) butter
¼ pound Pecorino

Preparation 40 minutes preparation + 5 minutes cooking
1. Make a well in the flour and add the water, oil, salt, saffron

2. Mix until well combined

3. Let the dough rest for 20 minutes, covered with a dish towel or plastic wrap

4. Meanwhile, prepare any of three types of filling: meat (“Angiulottos de pezza”), cheese (“Angiulottos de casu”) or ricotta (“Angiulottos de arrescottu”)

5. For the meat filling: Heat olive oil in a pan over medium heat

6. Add the ground meat and cook for about 15 minutes, stirring often

7. Remove from heat and let it cool

8. Mix with the grated Pecorino, 4 eggs, pepper and a pinch of salt

9. The mixture is then ready to fill the ravioli

10. For the cheese filling: Chop the fresh Pecorino

11. Mix with an egg, salt and pepper to taste, and a pinch of saffron

12. For the ricotta filling: Chop the ricotta

13. Mix with the grated Pecorino and an egg, salt and pepper to taste, and a pinch of saffron

14. With a rolling pin or pasta machine, roll the dough into thin sheets about 1/16 inch thick

15. On half of the sheet, place small spoonfuls of filling, about the size of a hazelnut, about 2 inches apart

16. Fold the other half of the sheet over, pressing the sides to eliminate any air inside that may cause the ravioli to burst during cooking

17. Cut into 2-inch squares and carefully pinch the edges to seal

18. Cook the pasta in boiling salted water for 4 to 5 minutes

19. Carefully remove with a slotted spoon to prevent them from breaking

20. Place directly on plates

21. Top with butter and grated Pecorino

22. Serve hot