Chef Mauro Raspa: Ravioli Sardi di Mamma Delfina
Ravioli Sardi di Mamma Delfina (Delfina that now is 93 years old)
Prep. time: 1.30
Cook Time: 10
Difficulty: 2 out of 5
The pasta dough Ingredients:
600gr "00" flour
240 ml warm water
make a wheel in the center of the flour, add the salt that has been devolved into the water and mix gently.
when the dough is uniform work it and stretch it until very smooth and elastic.
use the pasta machine to produce a "Sfoglia"or rolling pin.
The filling Ingredients:
400gr fresh Pecorino Sardo (still soft and moist)
400gr fresh ricotta
150gr parmigiano grated
1 lemon zest
1 pinch of grated nutmeg
100gr of beets steamed and chopped
3 whole eggs
mix all the ingredients into a firm paste then roll small ball sand set aside.
Use the individual ball to make the ravioli.
1 finely chopped inion
2 finely chopped medium carrots
2 finely chopped celery stalk
300gr minced lamb
1/2 bunch of minted basil
3 tins of tomato
1 pinch of sugar
Gently stir fry in olive oil the onion, carrot, celery and basil, for 4/5 minutes,add the mince and cook until browned.
Add the tinned tomato and the sugar, leave to simmer for 45 minutes,to finish add salt to taste.
the sauce should look dense and rich, perfect with the ravioli.
Instead of Beets you can use spinach.
Check more recipes from Chef Mauro Raspa