Ravioli sardi con ricotta e limone - È sempre mezzogiorno - 28/02/2024

https://www.raiplay.it/programmi/esem... - Michele prepares a traditional Sardinian vegetarian first course. To begin, Michele mixes 00 flour, semolina, egg, and water in a bowl until the dough is smooth but not too soft. He then covers it and lets it rest for an hour. Meanwhile, he prepares the filling by sifting the ricotta and mixing it with the grated lemon zest, sugar, parsley, egg, re-ground semolina, and salt. At this point, Michele rolls out the dough with a pasta machine and, after dividing it in two, fills one sheet with the filling. He tops it with the second sheet of pasta and shapes the ravioli. Michele then prepares the accompanying sauce by cooking the halved yellow, red, and orange datterini tomatoes in a saucepan with oil, chopped spring onion, a clove of garlic, and bay leaves. After cooking for 20 minutes with the lid on, Michele removes the bay leaves and garlic and blends part of the sauce. He then toasts the chopped almonds in a pan with extra virgin olive oil and salt. After boiling the ravioli for ? minutes, he drains them into the pan with the tomato sauce and season with grated pecorino cheese and toasted almonds. Ingredients for the pasta: 400 g semolina 400 g 00 flour 1 egg Water Salt For the filling: 500 g ricotta 1 lemon 50 g sugar 80 g semolina 1 egg Parsley For the sauce: 200 g red cherry tomatoes 200 g yellow cherry tomatoes 200 g orange cherry tomatoes 1 garlic clove 1 bay leaf 1 fresh spring onion 100 g almonds 100 g pecorino cheese Extra virgin olive oil