main dishes sardinian

Sardinian Ricotta and Saffron Ravioli

Fresh egg ravioli filled with ricotta, saffron, lemon zest, nutmeg, and cheese, served with butter and pecorino.

Vegetarian Nut-Free
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Prep 1h
Cook 10 min
Total 1h 10m
Servings 8
Difficulty Medium

Ingredients

Pasta

Pasta and filling

Seasoning

Filling

Filling and finish

Finish

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Instructions

  1. Mound the flour on the work surface, make a well, and add 5 eggs with a pinch of salt.

  2. Knead for about 10 minutes until smooth, then wrap and rest for 30 minutes.

  3. Bloom the saffron in 1 tablespoon warm water. Mix the drained ricotta with 1 egg, 50 g grated cheese, lemon zest, nutmeg, salt, and saffron.

  4. Roll the pasta into two thin sheets. Mark 8 cm squares on the lower sheet and place a spoon of filling in each square.

  5. Cover with the second sheet, press out air around the filling, seal firmly, and cut with a fluted wheel.

  6. Boil in salted water until the ravioli float and the pasta is tender.

  7. Serve hot with melted butter and the remaining grated pecorino.

Storage & Meal Prep

Shape the ravioli a few hours ahead and keep them covered in the refrigerator. Cook from chilled.

Variations

  • Sage Butter: Add a few sage leaves to the melted butter if you want a more aromatic finish.
  • Tomato Finish: Use a very light fresh tomato sauce and pecorino when you want a less buttery plate.
  • Round Ravioli: Cut the pasta into rounds instead of squares if that is easier with your tools.

FAQ

Why is San Gavino mentioned with saffron?

San Gavino Monreale sits in the Medio Campidano, an area known for Sardinian saffron.

Can I use sheep ricotta?

Yes. Cow ricotta works, but well-drained sheep ricotta gives a stronger Sardinian taste.

How thick should the pasta be?

Roll it thin enough to cook quickly, but not so thin that the ricotta filling leaks.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
400 g
Cheese
Pecorino Romano
150 g
Eggs
Egg (Large, Whole, Raw)
300 g
Grains & Bread
All-Purpose Flour
500 g
Oils & Fats
Butter (Unsalted)
70 g
Herbs & Spices
Lemon Zest
2 g
Saffron
0.1 g
Nutmeg (Ground)
0.6 g

Per Serving

549kcalCalories
23gProtein
54gCarbs
25gFat
2gFiber
Sodium
322mg14% DV
Potassium
198mg4% DV
Calcium
345mg27% DV
Iron
3.8mg21% DV
Magnesium
33mg8% DV
Vitamin C*
0mg0% DV
Vitamin A
230µg26% DV
Vitamin K
1.3µg1% DV
Folate
137µg34% DV
All-Purpose Flour
Egg (Large, Whole, Raw)
Sheep's Milk Ricotta
Pecorino Romano
Lemon Zest
Saffron
Nutmeg (Ground)
Butter (Unsalted)
* 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, Sardinian Ricotta and Saffron Ravioli belongs on the Sardinian home table. I build it around all-purpose flour, large eggs, and fine salt.

I mound the flour on the work surface, make a well, and add 5 eggs with a pinch of salt. I knead for about 10 minutes until smooth, then wrap and rest for 30 minutes.

I boil in salted water until the ravioli float and the pasta is tender. I serve hot with melted butter and the remaining grated pecorino.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide