Ricotta flavoured with orange zest, saffron and sweetened with a little sugar makes an unusual but delicious filling for ravioli - served with a garlicky basil infused tomato sauce. Many thanks to the Pro Loco of Sestu for their help! Here are the ingredients: for the pasta, halve the quantities: 350g semola rimacinata flour, 150g 00 flour, leftover egg white, one egg and enough water to bind.
For the filling: 500g sheep milk ricotta, drained, 100g sugar, 1 teaspoon orange zest, half a teaspoon crumbled saffron.
For the sauce: one plump garlic clove, 400ml passata, olive oil, salt, basil leaves.


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