Seadas, Sweet Ravioli From Sardinia

Cook a dough from flour, eggs and softened butter. Wrap in plastic wrap and rest at room temperature for an hour. Next, divide the dough in half and roll out into strips with a pasta machine. Form nut-sized mounds of pecorino cheese evenly spaced on one strip of dough, brush the dough around the filling with water, place the second strip on top and press down around the filling until well smooth. Cut apart with a pastry wheel.

Bake the seadas in hot olive oil at 175 degrees, turning until golden. Serve with liquid honey.

Note: it is not easy to find pecorino (ricotta made from sheep’s milk). However, the ravioli also taste good with ricotta made from milk. The seadas taste best with the slightly bitter very typical honey from Sardinia.

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