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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

Serve: 4

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.

Sauce ingredients:

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

olive oil

Sea salt


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.

Chef Tips

Instead of Beets you can use spinach.

Wine pairing:





Check more recipes from Chef Mauro Raspa

#homemaderavioli #ravioli #RavioliSardi #freshpasta #raviolipasta #HealthyFood #veganravioli

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