Thursday, 5 July 2007
sebadas - ravioli with pecorino and honey
these sweet ravioli are called sebadas and are a traditional sweets from sardinia. they are filled with pecorino cheese and drizzled with orange blossom honey.
i once saw an italian nonna make these on TV - i must have been 4 or 5 years ago. but she did such a good job that i was almost licking the TV-screen and i have never forgotten about it to this very day. i thought it was about time i tried to make my own sebadas. i added some cinnamon - it tastes just so wonderful with the cheese and honey.
makes 4 large raviolis
4 slices of young pecorino, about 5mm thick and cut in circles of about 10cm (about 150g)
sunflower oil to fry
120g orange blossom or lavender-honey, slightly warmed in a pan
about 125g fresh pasta dough *
place your fresh pasta sheets on a clean surface (or roll it out, if you are working with homemade dough). then cut 8 circles of about 15cm diameter. place one slice of cheese on 4 of the circles, brush the edges with water and top with remaining pasta circles. seal the edges tightly. or: cut cheese in 4 squares and place onto the rolled out pasta dough, cover & cut ravioli by using a ravioli cuter or sharp knive (thats how i did it - it's easy!) . make sure you seal the ravioli tightly since you dont want the cheese to run out while frying.
heat the sunflower oli in a pot that's suitable for frying, making sure it's not getting too hot and smoky or the ravioli will burn. fry the ravioli for about 7-8 minutes until golden brown on every side. place them on kitchen paper and let drip off, then drizzle generously with the warm honey and dust with cinnamon. serve hot!
*if you cant get hold of fresh pasta dough at your deli, try this one: homemade pasta dough
fancy more pasta dishes - then head over to ruth's weekly pasta event on once upon a feast.