Ravioli Galluresi (Li Bruglioni)

“Li Bruglioni” is a typical dish from the region of Gallura. The speciality of the dough is that it is prepared only with the use of durum wheat semolina and water and the filling, made from ricotta or cheese, eggs, sugar and lemon peel. Cooked in boiling water, they are seasoned with sauce and grated cheese or, in the sweet variant, fried and served with honey or sugar.

Recipe for Ravioli Galluresi (li Bruglioni)

Ingredients for 4 people.
For the ravioli pasta:

  • 350 g. of durum wheat semolina
  • salt water
  • pinch of salt

For the filling:

  • 250 g of fresh ricotta or fresh cheese or both
  • 2 eggs
  • sugar
  • Lemon peel

Mix the semolina with the water and salt, work the mixture until a smooth and consistent mixture is obtained, which should be left to rest in the shape of a ball in a terrine covered with a cloth for about half an hour. While the dough rests prepare the filling: add the ricotta with the flour, sugar, eggs and finally add the grated rind of the lemon. After half an hour, roll out the dough into a thin sheet of about 10 cm width. Take the filling with a teaspoon and place it at regular intervals on the dough. Fold the dough and cut into squares with the wheel and place them on a floured tray. Cook in plenty of salted water and drain with a skimmer as soon as they rise to the surface. Add some oil to the cooking water to prevent it from sticking. Season with a simple tomato sauce or whichever sauce you prefer. They are also delicious with butter, sage and grated pecorino.

The Pairing:
The perfect match is red wine. The savory and full-bodied taste of our Fraìli enhances the particularly sweet / savory taste of this dish, even in the sweet fried version.