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Ingredients for 4 people
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- 1 ½ cups flour
- ¼ cup extra virgin olive oil
- water as needed
- 6 ounces soft fresh Sardinian Pecorino cheese
- 5 mint leaves
- salt and pepper to taste
- oil for frying as necessary
Le Ricette
Panadas (Sardinian Fried Ravioli)
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
ITALIAN REGION
Sardegna
Sardegna
Ingredients for 4 people
1 ½ cups flour
¼ cup extra virgin olive oil
water as needed
6 ounces soft fresh Sardinian Pecorino cheese
5 mint leaves
salt and pepper to taste
oil for frying as necessary
Ingredients
Pecorino Sardo DOP
Pecorino Sardo is a DOP product that was born out of the reworking of two different types of cheese, the caciotta and the semicotto. The two were joined to make a sweet, mature pecorino.
Pecorino Sardo is a DOP product that was born out of the reworking of two different types of cheese, the caciotta and the semicotto. The two were joined to make a sweet, mature pecorino.
Preparation 30 minutes preparation + 5 minutes cooking
Mix flour, oil and a little water to form an even, smooth dough. Roll out very thin (less than 1/16 inch) in a pasta machine.
Grate the Pecorino. Add dried minced mint leaves to cheese, season with a pinch of salt and freshly ground pepper and mix well.
Shape the cheese mixture into small 1-inch balls and arrange on a strip of dough, evenly spaced. Step 4 Moisten edges of the pasta to seal.
Cover with another thin strip of pasta. Gently press down on filling to eliminate any air that may be trapped. Seal the ravioli pockets.
Cut out the “panadas” evenly with a fluted ravioli cutter.
Heat a generous amount of oil in a pan (check temperature with a few small bits of dough). Fry the panadas a few at a time, turning to brown both sides. Remove and drain on paper towels. Serve hot.
Prodotti tipici (1)
Wine pairing
The first sensation is the flavor of the cheese, with a tendency toward oiliness that create good succulence we pair it with a sparkling white wine that is pale green in color with straw-yellow highlights that is delicate and dry with an almond aftertaste. Vermentino di Sardegna Spumante Secco D.O.C.
Chef's Tip
The dough can be deemed ready when it no longer sticks to your hands. The presence of Pecorino underlines the regional nature of this hot appetizer. Indeed, Pecorino is one of Sardinia's traditional cheeses. Panadas can be served with shaved Pecorino and honey.
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