Culurgiones are a traditional type of Sardinian pasta with subtle variations depending on their region of origin, which stretches between Ogliastra, Barbagia and Campidano.
Culurgiones di Patate, the traditional recipe
Culurgiones ravioli ingredients for 4 servings
Time 1 hour 45 mins
500 g tomato passata
450 g boiled potatoes
200 g soft flour
200 g remilled durum wheat semolina
onion
garlic
grated pecorino cheese
mint leaves
basil
extra-virgin olive oil
salt
How to make culurgiones ravioli
Mix the flour and the semolina with approximately 200 g of water and then add salt, knead in order to obtain an elastic and consistent dough. Cover the dough and allow to rest for an hour. Prepare the sauce: chop 80 g onion and allow to simmer in 2 tablespoons of oil, then add the passata and cook for 20’. Add a bunch of hand-torn basil at the end of the cooking process.
Peel the potatoes that have previously been boiled in lightly salted water and mash them in a bowl. Chop a clove of garlic and add this to the potatoes with 150 g of grated pecorino cheese and a bunch of torn mint leaves (filling).
Blend the potato filling with a couple of tablespoons of oil and season with salt.
Roll out the pasta into a thin sheet, working bit by bit, in order to form disks (ø 6-7 cm approx.). Lay out a strip of filling down the centre of each one, then seal the pasta by pinching the two opposite edges together to obtain the typical wheat ear shape. Cook the culurgiones in boiling salted water for 4-5’, strain and dress with the tomato sauce, finishing with a dose of grated pecorino and fresh mint leaves to taste.
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