Sweet ravioli from Gallura with tomato sauce: they are delicious ravioli with an unusual filling of sheep's ricotta flavored with fresh lemon peel; details because in?dough c?it's also a little? of sugar, they are typical of the north-eastern part of Sardinia (called Puligioni but also Bruglioni , Cleaners, Buldzoni).
Tradition has it that this type of ravioli was widely consumed by the families of the Gallura farmlands (The term “stazzo” derives from the Latin “statio”, station, resting place and represented in Gallura the fulcrum of the rural life of thousands of shepherds-farmers for hundreds of years) mainly in the spring period, either for the abundance of milk and therefore of ricotta or for the consequent abundance of festivals or feast days linked to the cult of patron saints of the country churches scattered throughout the territory.
Ingredients for pasta:
500 g re-milled durum wheat semolina flour
Boiling salted water to taste. ( circa 200 ml. But it depends on the degree of absorption of the flour with 10g. sale)
1 tablespoon of oil (or 1/2 beaten egg)
For the filling:
500 g fresh sheep's ricotta
1 medium egg
a sprig of parsley
1 tablespoon of sugar
1 grated organic lemon
Sale q.b.
1 tablespoon wheat flour
Seasoning:
Simple tomato sauce
Abundantly grated mature Sardo pecorino
