HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

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).

Cookbook

 

Giant Ravioli with Pecorino and Honey
Sebadas

Giant Ravioli with Pecorino and Honey

 

Serves 4

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.

 
  • from:
    Italia
  • by Antonio Carluccio
  • Quadrille Publishing
  • $35.95; Hardcover: 256 pages
  • ISBN-10: 1844004252
  • ISBN-13: 978-1844004256
  • Recipe reprinted by permission.

Buy Italia

 

Italia

 

More about Italy and Italian cuisine.

Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created October 2008


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.