Ravioli li bruglioni, a thin layer of dough wraps around a filling of cheese or ricotta, eggs, sugar and lemon. Cooked in boiling water and served with tomato sauce and grated cheese, or fried in oil and topped with sugar or honey.

Ingredients for 4 people:

– for the dough: 350 g. durum wheat semolina – salty water to taste;
– for the filling: 250 g fresh ricotta, cheese or both– 2 eggs – sugar as you wish – 1 lemon peel.

Knead durum wheat semolina and salty water until you get a compact dough, shape your dough into a ball and let it sit in a mixing bowl for half an hour. Meanwhile mix ricotta and flour, sugar and eggs and add the grated lemon peel. Now, roll out the dough into thin strips of 10 cm. Put teaspoonful sized balls of the filling on the dough. Fold the dough and cut squares, then put on a floured tray. Cook in salty water and drain the ravioli with a slotted spoon as soon as they afloat. Add some oil in water to keep ravioli from sticking together. Serve with tomato sauce or with your favourite sauce, excellent also with butter, sage and grated pecorino.

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