Rifugio Lanzagallo prepares Sicilian ricotta ravioli
A regional recipe from Modica by Daniela, hostess of Rifugio Lanzagallo
"Paese che vai usanza che trovi" is a well-known Italian proverb and means something like "other countries, other customs". True to this motto, every Sicilian city has its own traditional dishes that are reverently guarded in the family and passed on from generation to generation. One of Modica's signature recipes is the ricotta ravioli with pork sauce.
In contrast to those from Ragusa, our ricotta filling does not contain any sugar. The ricotta ravioli, often seasoned with a pork sauce, are mixed with durum wheat flour, while the filling is obtained from processing fairly dry cow's milk ricotta, which is allowed to drain for a few hours before preparation. If you have never tasted this delicacy, we strongly recommend that you do so and try the delicious ravioli ... We are sure that you will be enchanted! With that said, let's get straight to the recipe:
Ingredients for Sicilian ricotta ravioli:
- 500g wheat flour
- 4 eggs
- ½ tsp salt
- Water (only if required)
- 400g ricotta vaccina (better if you let it drain for a few hours)
- 1 beaten egg yolk
- 30g grated Caciocavallo cheese
- A pinch of salt
- Black pepper to taste
- Marjoram to taste
Preparation:
1. Put the flour on a smooth surface and make a hole in the middle.
2. Put eggs, salt and very little water (and only if necessary) into the hole and knead the dough vigorously for about 10 minutes.
3. As soon as the dough is smooth and elastic (it could be a bit hard), form a ball and wrap it in cling film. Let the ball rest in the refrigerator for about half an hour.
4. In the meantime, prepare the filling for the ravioli: To do this, process the ricotta together with the egg yolk, grated cheese, salt, pepper and marjoram,
5. Now take the dough out of the refrigerator and divide in half. Roll out the dough thinly so that two sheets of dough are formed.
6. Spread the ricotta filling on a sheet of pastry (make sure that the piles are 2-3cm apart) and cover with the other sheet of pastry.
7. Glue the edges of the dough around the ricotta and cut out the ravioli with a wheel or with special shapes. Do not throw away the leftover dough! They can be used to make other ravioli.
8. Place the ravioli on a floured board and let them dry in the open air.
9. Boil the dried ravioli in plenty of salted water for a few minutes until they come to the surface and season to taste.
Another tip:
When the filling runs out, the excess pasta dough can be processed into other types of pasta such as cavati, tagliatelle or tagliolini.
We wish you a good appetite, enjoy it and see you soon, hopefully Rifugio Lanzagallo
- Daniela
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