Fiore Sardo P.D.O. Uovo in Raviolo
Fiore Sardo P.D.O. Uovo in Raviolo

For the Raviolo:

500 grams AP flower

500 grams semolina

20 grams turmeric

500 grams eggs

20 grams evoo

20 grams salt

Egg yolks






Lemon juice and zest



For the Fiore Sardo P.D.O. Brodo:

1 quart cream

2 cups grated or chopped Fiore Sardo P.D.O.

1 tsp sherry vinegar

Salt to taste


For the Raviolo:

Make the dough. Pipe the ricotta mixture and place the egg yolks before sealing. I prefer to freeze before and until cooking.

For the Fiore Sardo P.D.O. Brodo:

  • Scold cream and blend while slowly adding the cheese. Finish with sherry vinegar. To change consistency add more cream, or more cheese. You can also add xanthum gum to thicken and help emulsify.
  • Brown some butter and add capers and sage
  • Crisp some sliced guanciale. This can be done in advance.

To Assemble Ingredients:

Plate with brodo, raviolo, brown butter, capers, sage, and guanciale.

Did you know?
The name Fiore Sardo is said to derive either from the use of a coagulant obtained from a flower, most likely the thistle, or from the use of wooden stamps molded with an engraved flower on the disk that until recent times served to distinguish and decorate the cheese.

Recipe by: Mikel Anthony, Chef’s Roll: