Bearded Dragon Accessories

culurgionis DE Mendula - RAVIOLI

Another recipe fried carnival. A typical Sardinian sweet! They are crispy ravioli stuffed with almonds, which contain a profumato al limone. Una delicata copertura di miele al limone o di zucchero a velo li completa.

Ingredienti per la preparazione di 80 Culurgionis de mendula!!

Ingredienti per la pasta:

• 440 gr di farina 00




• 60 gr di semola rimacinata




• 4 uova




• 40 gr di strutto




• 1/4 di bicchiere di vernaccia




• 1 pizzico di sale

Ingredienti per il ripieno:

• 450 gr di mandorle




• 450 gr di zucchero




• 150 gr di acqua




• The grated rind of 3 lemons
• 1 / 2 teaspoon almond essence 1 tablespoon maraschino

For the icing: 400 gr

• honey zest of two lemons grated
• Sugar veil

Procedure: (You can prepare everything the night before .. I have done so)

Start preparing the filling

Toast the almonds in a light (slight drying in low oven) and chop finely.

Place a pan over a high-end sugar with water, maraschino, the essence of almond bitter lemon zest. Bring to a boil and add the almond flour. Cook on low heat, stirring constantly as to prepare the polenta. Let cook until the mixture has thickened and most of liquid evaporates (about 7-10 minutes). Turn off and let cool well.

Prepare the dough: Pour

flour, lard and eggs and salt in a bowl and mix with spraying the Vernaccia wine. You have to form a 'dough quite hard as that of fresh pasta (if necessary add vernaccia)

Knead until it is smooth, cover with plastic wrap and let rest in refrigerator for at least 1 hour. Once

superato il riposo preparate con il ripieno delle piccole palline della dimensione di una noce (o poco piu piccola) e mettetele da parte.

Stendete la pasta con la sfogliatrice lavorandola più volte (piegandola per il lungo, poi per il largo ecc ecc). Preparate delle sfoglie larghe e sottili tirando la pasta al penultimo numeretto della sfogliatrice.

Se volete creare dei ravioli "interi" come ho fatto io:

Posizionate le palline di ripieno vicino al bordo (circa 1 cm dal bordo) distanziate circa di 4-5 cm una dall'altra.

Ripiegate la pasta che avrete leggermente inumidito e chiudete per bene facendo uscire tutta l'aria. Prendete un taglia raviolo-biscotto e coppate ravioli.

If you want to create half-moon ravioli:

Place the balls of filling in the center of the pastry, fold the dough and seal. Cut with the toothed wheel being re-shaped crescent.

I then completed the ravioli decorating the "petals" with a toothpick pressing to form small stripes. Prepare the ravioli

fry in oil at 170 ° turning them until they reach a golden brown color. Drain on absorbent paper.

Now you can decide to finish them off with a dusting of powdered sugar or glazed with honey as I did ...

Pour the honey into a saucepan with the grated lemon zest and bring it to heat until it is fluid. Pour

then a large pan and put 4-5 culurgionis at a time and stir until completely frosted. Arrange on a plate one by one and sprinkle with colored balls.