main dishes sardinian

Ravioli Sardi with Ricotta and Chard

Handmade semolina ravioli filled with ricotta, cooked chard, and citrus zest, served with simple tomato sauce or butter and sage.

Vegetarian Nut-Free
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Prep 1h
Cook 25 min
Total 1h 25m
Servings 6
Difficulty Medium

Ingredients

Pasta dough

Filling

Sauce

To serve

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Instructions

  1. Make the dough by mixing the semolina, salt, and warm water until you have a firm, smooth paste. Knead for about 10 minutes and let it rest for 30 minutes.

  2. Cook the chard until tender, squeeze it very dry, and chop it finely.

  3. Mix the ricotta with the chard, the citrus zest, and a pinch of salt. Chill the filling while you roll the dough.

  4. Roll the dough into thin sheets and cut it into long strips about 6 cm wide.

  5. Set small mounds of filling along one strip, cover with a second strip, press out the air, and cut the ravioli into the shape you like.

  6. Cook the ravioli in gently boiling salted water for 7 to 10 minutes, depending on thickness.

  7. Serve with a simple tomato sauce and pecorino, or with butter and sage if you prefer a drier finish.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
350 g
Cheese
Pecorino Romano
60 g
Vegetables
Canned Whole Peeled Tomatoes
490 g
Grains & Bread
Semolina Flour
500 g
Herbs & Spices
Salt
12 g
Lemon Zest
2 g
Fresh Basil
144 g
Liquids
Water
300 g
Other
Swiss Chard (Cooked)
200 g

Per Serving

731kcalCalories
30gProtein
116gCarbs
15gFat
8gFiber
Sodium
386mg17% DV
Potassium
922mg20% DV
Calcium
351mg27% DV
Iron
8.7mg48% DV
Magnesium
136mg32% DV
Vitamin C
25.2mg28% DV
Vitamin A
281µg31% DV
Vitamin K
213.8µg178% DV
Folate
199µg50% DV
Semolina Flour
Water
Salt
Sheep's Milk Ricotta
Swiss Chard (Cooked)
Lemon Zest
Canned Whole Peeled Tomatoes
Fresh Basil
Pecorino Romano
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Ravioli Sardi with Ricotta and Chard belongs on the Sardinian home table. I build it around semola rimacinata, warm water, and salt.

I make the dough by mixing the semolina, salt, and warm water until you have a firm, smooth paste. I knead for about 10 minutes and let it rest for 30 minutes. I cook the chard until tender, squeeze it very dry, and chop it finely.

I cook the ravioli in gently boiling salted water for 7 to 10 minutes, depending on thickness. I serve with a simple tomato sauce and pecorino, or with butter and sage if you prefer a drier finish.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide