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Sardinian Ricotta Ravioli with Saffron and Lemon.
5 from 42 votes

Sardinian Ricotta Ravioli with Saffron and Lemon.

This recipe features homemade Sardinian ricotta ravioli with a filling of ricotta, saffron, lemon zest, and fresh parsley. The pasta dough is made from semolina and Italian '0' flour, producing a firm and smooth texture that holds the rich filling well. The accompaniment of a chunky tomato passata sauce with red onion and fresh basil balances the delicate saffron and citrus flavors in the ravioli, making for a nuanced meal.

Prep Time
1 hr
Cook Time
30 mins
Servings: 4
Calories: 615 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

For the pasta dough
  • 350 g durum wheat semolina flour (12oz)
  • 50 g 0 flour 1.8oz, Italian
  • 1 glass water warm
  • 1 tablespoon extra virgin olive oil
  • 1 pinch salt
  • 1 egg for brushing dough, white
For the filling
  • 300 g ricotta 10.5oz, fresh; sheep's milk or cow's milk
  • 1 teaspoon saffron threads saffron threads need to be soaked in a little warm water, or 1 sachet saffron powder
  • 2 egg yolk
  • 1 tablespoon parsley chopped, fresh
  • 1 tablespoon soft wheat flour
  • 1 teaspoon lemon grated, zest
  • 1 pinch salt
For the tomato sauce
  • 1 red onion (small) peeled and chopped
  • 400 g tomato passata (14oz) I prefer 'rustica'. It's chunkier.
  • 1 handful basil fresh leaves
  • salt for pasta and to taste
  • black pepper to taste, freshly ground
  • parmigiano optional for non vegetarians, grated; or grana

Instructions

Make the pasta dough.
    Cup of Yum
  1. Mound the semolina and '0' flour on a pastry board and make a small ‘well’ in the middle. Add a pinch of salt, the olive oil and some of the water into the well. Start to mix the flour and water by bringing flour to the middle from the outside of the mound. Add more water little by little until the dough starts to hold together. You can also do this part in a large bowl and then turn the dough out onto a pastry board to knead.
  2. Knead the dough well until it becomes quite compact, firm and smooth. Roll it into a ball and let it rest covered with cling film or a tea towel for at least half an hour.
Make the filling.
  1. Meanwhile, prepare the filling. If using saffron threads soak them in a little warm water (1-2 tbsp) before making the dough. Drain the ricotta and if it seems too wet, squeeze it in a tea towel to get rid of as much liquid as possible. In a bowl, use a fork to mix the ricotta with the egg yolks, a pinch of salt, saffron, chopped parsley, lemon zest and wheat flour in a large bowl. Once the filling is well mixed, a little compact and creamy, set it aside.
Make the ravioli.
  1. Cut off ¼ of the dough and roll it out into a thin sheet. You can use a rolling pin or run it through your pasta machine. Using a teaspoon put a small ball of filling along one side of the pasta sheet, not too close to the edge. Brush egg white along the edge of the pasta and around the filling. Fold the sheet over the filling and press down the sides of each ravioli to seal. Then cut along the pasta sheet to remove the extra dough using a circular pastry cutter and finally cut ravioli into squares. (see photos in post).
  2. Place the ready ravioli on a well -floured tray or board. Cut off another ¼ of the dough and repeat the ravioli making process. Continue until you have used up all the dough and filling.
Make the tomato sauce.
  1. Peel and chop the onion and wash the basil leaves. Sauté the onion in olive oil until it starts to soften. Then add the tomato passata and basil leaves. Mix and simmer for about 20 minutes. Add salt and pepper to taste.
Finish and serve.
  1. Cook the ravioli in boiling salted water. Fresh ravioli only needs about 5minutes. But, try one before removing them all from the water. Frozen ravioli may take a bit longer. If using frozen, don’t add too many to the pot at once as this will lower the water temperature. Cook the ravioli in batches. You can remove them with a slotted spoon and then cook another batch.
  2. Serve immediately dressed with the tomato sauce and some grated cheese (if required).

Notes

  • Use fresh ricotta drained well to avoid soggy filling.
  • Saffron threads need soaking in warm water to release color and aroma for the filling.
  • To keep the dish vegetarian, replace Parmigiano with a vegetarian alternative or omit it.
  • Let the pasta dough rest well to develop elasticity for easier rolling and shaping.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 92g (31%) Protein 23g (46%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Cholesterol 135mg (45%) Sodium 131mg (5%) Potassium 697mg (15%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1085IU (22%) Vitamin C 15mg (17%) Calcium 210mg (21%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 92g 31%
Protein 23g 46%
Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 135mg 45%
Sodium 131mg 5%
Potassium 697mg 15%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1085IU 22%
Vitamin C 15mg 17%
Calcium 210mg 21%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.