A typical kind of pasta is sos hulurzones (ravioli): they are made with eggs and filled with fresh sheep’s cheese and are seasoned with meat or sausage sauce.
There are also hulurzones de arrehotuu (ravioli filed with ricotta cheese), where the filling is made of sheep ricotta mixed with vegetables (spinach, beets).
Ricotta is also used to season pasta in place of sauce: this is pasta hun arrehottu (pasta with ricotta), an apparently simple dish, but we suggest you try Sardinian ricotta, we will let you judge…
Traditional cooking is rich in soups and minestrones.
For example, there is sa minestra de drodu ‘e ervehe (soup in sheep broth): onions, wild fennels and the characteristic erbuzzu (different herbs mixed with pieces of lard or olive oil) are added to a light broth.