Cheese and Chard Ravioli
calories: high
category: first
cost: high
difficulty: high
preparation time: 90
Ingredients
For the dough
Semolina 200 gr.
Flour 200 gr.
Lard 20 gr.
Warm salted water 2 decalitres
For the filling
Fresh Pecorino cheese 700 gr.
Eggs 4
Swiss chard 500 gr.
Flour 30 gr.
Saffron 3 pinches
Salt to taste
Pepper to taste
For the seasoning
Ragù 400 gr.
Grated Fiore Sardo Cheese 100 gr.
Salt to taste
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Wine Tips
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Semolina 200 gr.
Flour 200 gr.
Lard 20 gr.
Warm salted water 2 decalitres
For the filling
Fresh Pecorino cheese 700 gr.
Eggs 4
Swiss chard 500 gr.
Flour 30 gr.
Saffron 3 pinches
Salt to taste
Pepper to taste
For the seasoning
Ragù 400 gr.
Grated Fiore Sardo Cheese 100 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash and boil the Swiss chard. Squeeze and chop it up. Dissolve the saffron in a spoonful of boiling water and grate the Pecorino cheese. Put it all into a bowl and add the eggs, flour, salt and pepper. Mix well.
Prepare the dough. Sieve the flour and semolina onto a pastry board leaving a well in the middle. Put the water and the lard into the well and mix. Then work the dough for 15 minutes. Make it into a ball, cover it with a cloth and let it rest for 30 minutes. Then roll it out thinly.
On half the pastry sheet, 5 cm. one from the other, put little balls of the filling, about the size of a walnut. Fold over the other half and press inbetween, Cut out each culingionus and prepare them in a half crescent form.
Arrange them on a cloth sprinkled with semolina and cover with another cloth. Let them dry for 12 hours.
In a pot with salted water, place the culingionis and as soon as the water boils, remove them. Season them with the grated cheese and the ragù, Serve straight away. The Chef's tips Cerveteri is a 13/14 ° dry white wine to be served at 8/10°C with this recipe. Curiosity This type of ravioli can be found in different forms all over the region and are sometimes square, round or otherwise crescent-shape according to the tradition but always exquisite to eat.
Prepare the dough. Sieve the flour and semolina onto a pastry board leaving a well in the middle. Put the water and the lard into the well and mix. Then work the dough for 15 minutes. Make it into a ball, cover it with a cloth and let it rest for 30 minutes. Then roll it out thinly.
On half the pastry sheet, 5 cm. one from the other, put little balls of the filling, about the size of a walnut. Fold over the other half and press inbetween, Cut out each culingionus and prepare them in a half crescent form.
Arrange them on a cloth sprinkled with semolina and cover with another cloth. Let them dry for 12 hours.
In a pot with salted water, place the culingionis and as soon as the water boils, remove them. Season them with the grated cheese and the ragù, Serve straight away.
