The Mossos Boidos (translation from the Sardinian “Empty Bites”) are typical sweets of Sardinia that my grandmother always made during the Carnival period. It is such a family tradition that we have continued to prepare this dessert since.
The Mossos Boidos or sweet ravioli of Sardinia had fallen into disuse for a few years, and perhaps the only place where they could be found was in the centre of the island. Today traditions are resuming and it is easier to find them.
We are in Ozieri, in north-central Sardinia, and our town has a unique history to the point that the culture of Ozieri dates back to prehistoric times. Our Tombs of the Giants of the Nuraghi period are a shoroom of supposition, culture and mystery.
Here nature is amazing and for centuries every celebration was associated with the recipe of a dish and often also a dessert.
This is the recipe of the Mossos Boidos that are prepared for the Carnival and mark its arrival.
Recipe of the Mossos Boidos
Ingredients for the almond paste filling
- Sugar 600 gr
- Water 250 ml
- 2 grated lemons
- Ground sweet almonds 500 gr
- Ground bitter almonds 100 gr
- Candied fruit 200 gr
- 2 tablespoons of honey
Ingredients for the pasta
- Re-milled semolina 1 kg
- Regrind granulated 1 kg
- Lard 600 gr
- 500 ml sugared water
To prepare the pasta, pour the flour, semolina, lard and 500 ml of water into the mixer.
Let it mix for a few minutes until it is of the right consistency and then let it rest for 30 minutes.
Now let’s prepare the filling which could possibly be prepared even a few days before and left at room temperature.
Put the grated sugar, water and lemon on the fire and boil for 30 minutes over moderate heat, making sure it sticks to your fingers.
Add the almonds and cook for another 15 minutes, stirring constantly. When the mixture becomes homogeneous, add the candied fruit and honey, stirring a little more.
Change the container and remove it from the heat. With a teaspoon pour a little of the mixture onto the dough previously prepared and rolled out with a rolling pin.
Be careful not to put too much filling otherwise the sweet ravioli could open letting the filling come out.
We cut out the sweets with a round ravioli mould. We fry in hot oil and pulverize with powdered sugar.