Fiadoni - a typical Easter dish from Abruzzo, in Central Italy. Savoury ravioli, filled with cheese and then baked until golden brown.
2cups– 250 gms all-purpose flour
50ml– 1 2/3 oz. extra virgin olive oil
50ml– 1 2/3 oz. white wine
Salt to taste
1cup– 100 gms Manchego cheesegrated
1cup– 100 gms Pecorino Romanofinely grated
Put all the ingredients in the bowl of a stand mixer fitted with a hook attachment and knead until you have a smooth dough.
Cover it in cling wrap and let it rest for 30 minutes.
Mix all the ingredients together with a fork.
Line 2 cookie sheets with baking paper and keep aside.
With a pasta machine, roll the dough quite thin as if you were making ravioli (I usually roll it to setting #7 out of 9 settings). You can do this with a rolling pin too. The dough has to be as thin and uniform as possible.
Dust your working surface with flour and put your rolled dough on it.
Make small hazelnut-like balls with the stuffing and put them on the lower half of the sheet of pasta. Make sure to leave some space in between the stuffing, so you can close your pasta well.
Fold the other half of the sheet onto the filling and press well all around.
Using a round cookie cutter, cut around the filling in a half-moon shape and remove the excess dough.
Using a scissor, cut a little whole at the top of each fiadone.
Transfer to the prepared cookie sheets.
Repeat the above steps until you have no dough left.
Bake in a pre-heated oven at 200°C – 390°F for 15-20 minutes or until golden brown.