Barbagiuai
Barbagiuai combine horticultural ingredients to create nutritious fried ravioli that can be enjoyed both hot and cold as the farmers once did. The goodness of the dish is in combining the sweet of the pumpkin with the strong taste of Brusso, key ingredients in the preparation of the filling. With this recipe about 20/25 ravioli are prepared.
Ingredients for the pastry dough
400 g of flour type 0
6 tablespoons of extra-virgin olive oil
Water, salt, to taste
Frying oil
Ingredients for the stuffing
1 kg of ripe and hard pumpkin
1 egg
150 g of rice
100 g of grated cheese
2 tablespoons of Brusso (alternatively ricotta)
Marjoram, to taste
Extra-virgin olive oil, to taste
Salt, to taste.
Preparation
Knead the flour with lukewarm water, oil and salt, until it forms a soft and firm dough; leave it wrapped in the film and in the meantime prepare the stuffing.
To prepare the stuffing, first clean the pumpkin, cut it into pieces and put it in the oven at 160 °C/180 °C: this way it will soften and it will be easy to reduce it to a puree with a fork.
Boil the rice, keeping it al dente, drain it and transfer it to a bowl; mix, with the rice, Brusso, grated cheese, pumpkin puree (cooled), salt, egg and finely minced marjoram.
Pick up the dough for the ravioli and roll it out with a rolling pin, making strips about 10 cm wide. At a regular distance, arrange the piles of stuffing until you reach the middle of the strip; the procedure is the same with which the ravioli are made, only that they are larger in terms of dimensions.
Fold the dough in half on the filling and fix it by pressing the edges with your fingers. Finally divide the ravioli with the toothed wheel.
Fry them in a pan, in plenty of oil, until a uniform browning is achieved. Pass them on a sheet of kitchen paper to absorb the excess grease and serve hot, although they are also excellent cold.
