Ingredients

Servings 4

Meat version

• 1 lb ground beef
• 4 eggs
• 5 oz Pecorino cheese
• salt and pepper to taste
• 3 ½ tablespoons extra virgin olive oil

Cheese version

• 1 lb Pecorino dolce cheese
• 1 egg
• salt and pepper to taste
• 1 pinch saffron

Ricotta cheese version

• 3 ½ oz ricotta cheese
• 1 egg
• 1 lb grated Pecorino cheese
• salt and pepper to taste
• 1 pinch saffron

For pasta

• ½ lb durum wheat flour
• 2 teaspoons extra virgin olive oil
• 1 package saffron
• salt and pepper to taste
• 6 cups water

For dressing

• 4 oz butter
• 3 ½ oz Pecorino cheese

Preparation

40 minutes preparation + 5 minutes cooking

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.