Berchiddesi Ravioli: The Traditional Recipe for Sardinian Fried Ravioli

Let's discover together the history of this traditional Sardinian dish

They are the precursors to the finger foods that are so trendy these days, but their preparation makes them a dish that is eaten not only with the hands but also served at festive banquets: these are Berchidda ravioli – charming, tiny bundles of dough made with lard and re-ground durum wheat flour, filled with a flavorful, juicy wild boar ragù, and fried in plenty of olive oil.

Although many people have recently been opting for the version with a white sauce – and often wild boar meat is not used, but rather a more delicate veal or pork cooked with spices and plenty of basil – the recipe passed down from generation to generation in Berchidda – the dish’s place of origin – calls for preparing a hearty mixture of wild boar meat, chopped by hand and simmered for hours with tomato sauce (strictly homemade), chopped onion and garlic, and plenty of spices and oil. In this village at the foot of Mount Limbara, at least one member of every family knows the recipe for fried ravioli by heart and takes care to pass it down to future generations – not only by explaining the ingredients and steps, but also by preparing them whenever the occasion calls for dishes considered ‘festive’. A dish that’s a must-have at the most important family gatherings and during celebrations for the town’s patron saints. Likewise, these delicious fried ravioli are increasingly appearing on the menus of restaurants and agritourism establishments throughout the island.

Ideal as an appetizer, Berchiddese ravioli have been recognized as a traditional dish by the Italian Academy of Cuisine since 2016. Many people, upon reading the word ravioli, expect a pot of salted water brought to a boil; instead, it’s a pan with good extra-virgin olive oil that welcomes these ravioli, which, once immersed in the hot oil, turn golden and crispy on the outside, while the filling remains juicy. And once you start, you can’t stop.