Ingredients Durum-wheat flour, type 00 flour, salt, lard, and lukewarm water. The filling can vary, including fresh pecorino sardo mixed with chard and flavored with saffron, sometimes replaced by mint-scented ricotta; mixed meats, but always including lamb; potatoes and pecorino; or eggplant, chard, and walnuts.
How Made The flours are sifted together onto a wooden board and kneaded with lard, lukewarm water, and salt. The dough must be worked long and vigorously until firm and smooth. It is left to rest, then rolled out into a thin sheet. Half of the sheet is topped with walnut-sized balls of filling arranged 2 inches (5 cm) apart. The uncovered half is folded over the filling, and the dough is sealed firmly around the filling with fingers. The ravioli are cut apart in the shape of half-moons. They are boiled in salted water, a few at a time.
