Ricotta ravioli with orange zest and saffron from Sardinia! | Pasta Grannies

The Sardinian name for these delicious ravioli is 'cruxuionisi de arrescottu' - Lidia and Anna Maria share their recipe. For the sugo: 250g each of minced pork and beef, 1 garlic clove, a pinch of ground saffron, 500ml passata, salt For the pasta: 250g each semola rimacinata (ground durum wheat) and 00 flour, 2 eggs and about 150ml water - enough to form a dough. For the filling: 500g ricotta (sheep's milk for preference), 1/2 teaspoon each mixed spice, ground saffron, mixed with 20ml of milk, 2 eggs, 25g minced cooked chard (or spinach), salt. On another note, I want to share something exciting with you. If you are subscribed to the newsletter, you'd already know! Last year, when I mentioned my dream of creating a Pasta Grannies Club, your enthusiasm convinced me it was time. Today, I'm delighted to announce that the Pasta Grannies Club is finally here! This is a space shaped by your curiosity and love for authentic Italian cooking - not by social media algorithms. And don't worry - our Friday YouTube videos, shorts, and Instagram posts will always be here for everyone. The club is simply a chance to experience more of what you already love. 🍝 Take a seat at our kitchen table: https://www.pastagrannies.com 🍝 👕 We have released some Pasta Grannies T-shirts as well, check them out here: https://pastagrannies-shop.fourthwall...