Ingredients Wheat flour, extra-virgin olive oil, white wine, and water. The filling mixes winter squash, quagliata,22 eggs, parmigiano, and pecorino, with fragrance of marjoram. Sometimes chard is used instead of squash.
How Made The flour is sifted onto a wooden board and kneaded with wine, oil, and water until a firm, smooth dough forms. After the dough rests, it is rolled out into a thin sheet with a rolling pin, which is cut into strips about 3 inches (8 cm) wide. Small amounts of filling are placed lengthwise, well spaced, on one-half of each strip. The other half of the strip is folded over to cover the filling and sealed carefully, and square ravioloni are cut with a pasta cutter. The barbagiuai are deep-fried in oil.
