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Ricotta ravioli with orange zest and saffron from Sardinia! | Pasta Grannies

The Sardinian name for these delicious ravioli is 'cruxuionisi de arrescottu' - Lidia and Anna Maria share their recipe. For the sugo: 250g each of minced pork and beef, 1 garlic clove, a pinch of ground saffron, 500ml passata, salt For the pasta: 250g each semola rimacinata (ground durum wheat) and 00 flour, 2 eggs and about 150ml water - enough to form a dough. For the filling: 500g ricotta (sheep's milk for preference), 1/2 teaspoon each mixed spice, ground saffron, mixed with 20ml of milk, 2 eggs, 25g minced cooked chard (or spinach), salt.