desserts sardinian

Sardinian Sweet Ravioli

Fried Sardinian sweet ravioli filled with fresh goat cheese, sugar, and lemon zest in a semolina-lard dough.

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Prep 45 min
Cook 20 min
Total 1h 5m
Servings 8
Difficulty Medium

Ingredients

Dough

Filling

Frying

Finish

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Instructions

  1. Mix the semolina, flour, salt, and lard in a bowl until the mixture feels sandy.

  2. Add the water little by little and knead to a smooth dough. Cover and rest it.

  3. Mix the fresh cheese with the sugar and lemon zest.

  4. Roll the dough very thin with a rolling pin or pasta machine.

  5. Place small mounds of filling on the sheet, leaving space between them.

  6. Cover with another sheet of dough, press out the air, seal firmly, and cut into square ravioli.

  7. Fry in hot oil until golden, then drain well.

  8. Serve with powdered sugar while the pastry is still crisp.

Storage & Meal Prep

Best fried just before serving. Keep shaped uncooked ravioli covered in the refrigerator for a few hours.

Variations

  • With Ricotta: Use well-drained sheep ricotta if casagedu or fresh goat cheese is unavailable.
  • With Honey: Drizzle a little honey over the fried ravioli instead of powdered sugar.
  • With Orange Zest: Replace part of the lemon zest with orange zest for a softer citrus note.

FAQ

What is casagedu?

It is a fresh Sardinian cheese. For this version, fresh goat cheese is the closest practical equivalent in the nutrition map.

Can I bake these ravioli?

You can, but I fry them here and the texture will be drier if baked.

How thin should the dough be?

Thin enough to seal around the filling without becoming bulky, like fresh pasta.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Cheese
Goat Cheese (Soft)
300 g
Grains & Bread
Semolina Flour
250 g
All-Purpose Flour
100 g
Oils & Fats
Lard (Strutto)
60 g
Peanut Oil
80 g
Herbs & Spices
Lemon Zest
2 g
Sweeteners
White Sugar
30 g
Powdered Sugar
30 g

Per Serving

499kcalCalories
16gProtein
56gCarbs
23gFat
2gFiber
Sodium
139mg6% DV
Potassium
120mg3% DV
Calcium
63mg5% DV
Iron
3.5mg19% DV
Magnesium
34mg8% DV
Vitamin C*
0mg0% DV
Vitamin A
108µg12% DV
Vitamin K
0.8µg1% DV
Folate
90µg23% DV
Semolina Flour
All-Purpose Flour
Lard (Strutto)
Goat Cheese (Soft)
White Sugar
Lemon Zest
Peanut Oil
Powdered Sugar
* 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 Sweet Ravioli belongs on the Sardinian home table. I build it around remilled durum semolina, all-purpose flour, and lard.

I mix the semolina, flour, salt, and lard in a bowl until the mixture feels sandy. I add the water little by little and knead to a smooth dough. I cover and rest it.

I fry in hot oil until golden, then drain well. I serve with powdered sugar while the pastry is still crisp.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide