Angiulottos (Sardinian Ravioli)
- 1 lb ground meat
Prepare a firm dough with hard cornmeal, oil, salt and warm water. Leave to rest for half an hour and then prepare a thin sheet. Meanwhile prepare the filling, which can be of three types: with meat (“Angiulottos de Pezza”), cheese (“Angiulottos de Casu”) or Ricotta (“Angiulottos de Arrescottu”). For the meat filling, take the minced meat, gently fry it in oil then mix it with grated Pecorino and 4 eggs, pepper and a pinch of salt. The stuffing is then ready to fill the “angiulottos”. For the cheese filling, chop up some fresh Pecorino and mix with an egg, pepper and salt to taste and a pinch of saffron. For the Ricotta filling, proceed in the same way as for the cheese filling. Before preparing the “angiulottos” (typical square ravioli) brush the interior surfaces with beaten egg and a little salted water. Cook in boiling salted water, drain and dress with butter and grated cheese before serving.