Ricotta Ravioli

Name: Ricotta Ravioli
Ingredients: 2 1/4 lbs sheep’s milk ricotta (about 1 kg); 1 2/3 cups all-purpose flour (about 200 grams); Saffron, to taste; Orange zest; 1 tablespoon sugar; For the dough: 8 cups all-purpose flour (about 1 kg), 2 1/2 cups semolina flour (about 300 grams), water, pinch of salt

Pinella Spada @cook_9839539

Sardegna 😘 Villacidro

Homemade ravioli made with my daughter.

Pinella Spada @cook_9839539

Sardegna 😘 Villacidro

Homemade ravioli made with my daughter.

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Ingredients

2 1/4 lbssheep’s milk ricotta (about 1 kg)
1 2/3 cupsall-purpose flour (about 200 grams)
Saffron, to taste
Orange zest
1 tablespoonsugar
For the dough: 8 cups all-purpose flour (about 1 kg), 2 1/2 cups semolina flour (about 300 grams), water, pinch of salt

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Steps

1

For the filling, mix the ricotta, flour, sugar, orange zest, and saffron together.
2

For the dough, combine the all-purpose flour, semolina flour, water, and a pinch of salt.
3

Mix everything well and form into a dough ball.
4

Using a pasta machine, roll out strips of dough. Place a spoonful of ricotta filling on the dough, leaving some space between each portion.
5

Lay another strip of dough on top, press the edges together with your fingers, and use a ravioli cutter (called 'Saretta' in Sardinian) to shape the ravioli.