Explore regional Italian recipes in Italia by Antonio Carluccio, including Chickpea Fritters (Panelle con Frittella); Giant Ravioli with Pecorino and Honey (Sebadas); and Eel Baked with Bay Leaves (Bisato sul' Ara).
Giant Ravioli with Pecorino and Honey
Of the many Sardinian sweet specialties, these sweet ravioli (also known as sebadas) are something out of the ordinary. They bring together two typical and excellent regional products, fresh pecorino cheese and orange blossom honey. A good glass of Monica di Sardegna is the perfect complement.
- 4 circles fresh pecorino cheese,
4 inches (10cm) in diameter,
1/4-inch (5 mm) thick
- Olive oil for deep-frying
- 1/3 cup (120g) orange blossom honey, warmed
Sweet Pasta Dough
- 1 cup (150 g) Italian "00" flour
- 1 egg
- 1 egg yolk pinch of salt
- 1 tbsp superfine sugar
To make the pasta dough, pile the flour into a mound on a surface and make a large well in the center. Put the egg, egg yolk, salt, and sugar in the well and beat lightly with a fork. With your hands, gradually mix in the flour, When the mixture has formed a dough, knead it well with the palms of your hands for about 10 minutes, until it is very smooth and elastic Cover and let rest for 20 minutes,
Rollout the dough on a floured surface to a 1/16 inch (2 mm) thickness and cut out 8 circles, each 6 inches (15 cm) in diameter. Put a cheese circle on each of 4 pasta circles, brush the pasta edges with water, then top with the other pasta circles, Press the edges together to seal.
Heat the olive oil in a suitable pan and deep-fry the ravioli until golden, about 7 to 8 minutes. Remove and drain well on paper towels. Serve hot, drizzled with honey.
- by Antonio Carluccio
- Quadrille Publishing
- $35.95; Hardcover: 256 pages
- ISBN-10: 1844004252
- ISBN-13: 978-1844004256
- Recipe reprinted by permission.
- Chickpea Fritters (Panelle con Frittella)
- Giant Ravioli with Pecorino and Honey (Sebadas)
- Eel Baked with Bay Leaves (Bisato sul' Ara)
More about Italy and Italian cuisine.
This page created October 2008