Ravioli di Ricotta di Pecora e Zafferano

Ravioli di Ricotta di Pecora e Zafferano

Ravioli di Ricotta di Pecora e Zafferano

A delicate handmade ravioli filled with sheep’s milk ricotta and saffron, inspired by the traditional flavors of Sardinia.

History & Inspiration

Ravioli with ricotta di pecora (sheep’s milk ricotta) and saffron is deeply rooted in Sardinian and central Italian cuisine, particularly in regions where sheep farming and saffron cultivation thrive. Sardinia produces some of the world’s finest saffron (Zafferano di Sardegna DOP), prized for its intense aroma and deep golden color.

This dish highlights the sweet, creamy texture of ricotta, balanced by the floral depth of saffron, all encased in a silky fresh pasta. Traditionally, these ravioli are served with a light butter sauce, though variations with tomato or sage butter also exist.

Recipe for Ravioli di Ricotta di Pecora e Zafferano (Serves 4 people – Makes ~24 ravioli)

For the Pasta Dough

• 300g 00 flour (or a mix of 00 and semolina for more texture)

• 3 large eggs

• 1 pinch of fine sea salt

• 1 tsp extra virgin olive oil (optional, for elasticity)

For the Filling

• 250g ricotta di pecora, well-drained

• 1 small pinch of saffron threads (Zafferano di Sardegna DOP, if available)

• 30g Parmigiano Reggiano DOP, finely grated

• 1 small egg yolk (for binding)

• 1 small pinch of nutmeg (optional)

• Fine sea salt and white pepper, to taste

For the Sauce

• 50g unsalted butter

• 4-5 fresh sage leaves

• 1 ladle of pasta cooking water (to emulsify the sauce)

• Extra Parmigiano Reggiano DOP, for serving

Method

Step 1: Prepare the Saffron Infusion

1. Warm 2 tbsp of hot water and soak the saffron threads for 10-15 minutes. This extracts maximum color and aroma.

Step 2: Make the Fresh Pasta

1. On a clean surface, form a well with the flour and crack the eggs into the center.

2. Add salt and olive oil, then slowly incorporate the flour using a fork.

3. Knead for 10-12 minutes until smooth and elastic.

4. Wrap in plastic and let it rest for at least 30 minutes.

Step 3: Make the Filling

1. In a bowl, mix ricotta, saffron infusion, Parmigiano Reggiano, egg yolk, and nutmeg.

2. Season with salt and white pepper.

3. Transfer the filling into a piping bag (or use a spoon).

Step 4: Assemble the Ravioli

1. Roll out the pasta dough into thin sheets (~1mm thick).

2. Pipe or spoon small mounds of filling evenly across half of the sheet.

3. Cover with the other half, pressing gently around the filling to remove air.

4. Cut into ravioli squares with a pasta cutter or knife.

5. Seal the edges well with your fingers.

Step 5: Cook the Ravioli & Make the Sauce

1. Bring a pot of salted water to a gentle boil.

2. Cook the ravioli for 2-3 minutes, until they float.

3. In a large pan, melt butter with sage leaves over low heat.

4. Add a ladle of pasta water, stirring to create an emulsified sauce.

5. Toss the drained ravioli in the butter sauce.

Step 6: Plating & Finishing Touches

1. Serve immediately with extra Parmigiano Reggiano on top.

2. Optionally, drizzle with a few saffron-infused butter drops for extra aroma.

Wine Pairing

A Vermentino di Gallura DOCG from Sardinia is the perfect pairing. Its floral and mineral notes complement the saffron and ricotta beautifully. Alternatively, a Soave Classico DOC provides a soft, elegant contrast.

Chef’s Tip

For an even silkier filling, strain the ricotta overnight before mixing. This ensures the ravioli stay light and delicate.

By Master Chef Gianluca Deiana Abis