Happy Easter!

Sardinian sheep grazing
Sardinian sheep grazing
Sheep grazing on fresh pasture

In Sardinia we have more sheep than people. Like dots, they are almost everywhere on our landscapes.

Sardinian landscape with sheep
Sardinian typical landascape with sheep grazing.

Their presence is a part of our culture and everyday life, aboveall in small towns. In the past this bond was even tighter. Sheep provided milk and meat and a coarse wool for clothes, blankets and rugs. Together with the other domestic animals they played a big role in the subsistence economy of families. Nowday life is definitively easier but Sardinia is still a a region where sheep are queens of the countryside.

Sheep near a farm
Sheep grazing near a farm

In spring their milking season begins and it’s easy to find fresh soft ricotta, a sort of creamy cheese produced by local farmers. Traditional recipes follow the season and approaching Easter time ravioli, pasta filled with ricotta, appear on the table.

Fresh soft creamy cheese, ricotta
Fresh ricotta is perfect for ravioli
Durum wheat semolina and eggs
Pasta for ravioli is made with durum wheat semolina and eggs

In Gallura, the local name for the north eastern part of the island, the ravioli are sweetened in a very delicate way, softly enhancing the taste of the filling. I prepare ravioli with my Granny’s recipe and I remember that she always prepared a big one, called “maccu”, crazy, for the master of the house. A treat for her life-companion in their matriarchal family.

Raviolo "maccu"
The big raviolo, called “maccu”
Ravioli in the table
Handmade ravioli with fresh ricotta filling

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