Culurgiones recipe from Sardinia

Culurgiones recipe from Sardinia

INGRIDIENTS FOR PASTA

  • 400g durum wheat semolina flour
  • 200ml water
  • A pinch of salt For the filling:
  • 500g potatoes
  • 200g grated Sardinian pecorino cheese
  • A bunch of fresh mint
  • Salt to taste
  • Black pepper to taste For garnish (optional)
  • Butter
  • Grated Sardinian pecorino cheese
  • Fresh mint

INSTRUCTIONS: PREPARING THE FILLING

  1. Boil the potatoes with their skins until they are soft.
  2. Drain the potatoes and let them cool slightly, then peel and mash them with a potato masher or fork in a large bowl.
  3. Add the grated Sardinian pecorino cheese to the mashed potatoes.
  4. Finely chop the mint leaves and add them to the potato and cheese mixture.
  5. Season the filling with salt and freshly ground black pepper, mix well until you get a homogeneous mixture.

PREPARING THE PASTA

  1. Place the flour in a mound on a clean work surface.
  2. Pour the water into the center of the mound and add a pinch of salt.
  3. Start working the dough, gradually incorporating the flour into the water until you form an elastic and smooth dough.
  4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

ASSEMBLING THE CULURGIONES

  1. Divide the dough into small portions and roll it out with a rolling pin or pasta machine, forming a thin sheet.
  2. Using a round cookie cutter or a cup, cut out circles from the pasta sheet.
  3. Place a teaspoon of filling in the center of each pasta circle.
  4. Fold the pasta circle in half over the filling, pressing on the edges to seal them and form a half-moon shape.
  5. Fold the edges of the half-moon inward, forming a kind of small ears, and seal well.
  6. Repeat until you have used up all the dough and filling.

COOKING THE CULURGIONES

  1. Bring a pot of salted water to a boil.
  2. Cook the culurgiones in boiling water for about 3-4 minutes or until they float to the surface.
  3. Gently drain them with a slotted spoon and transfer them to a serving plate.

SERVING

  1. You can serve the culurgiones topped with melted butter and grated Sardinian pecorino cheese, or with a fresh tomato and basil sauce.
  2. Garnish with some fresh mint leaves and enjoy your freshly prepared culurgiones!

This recipe will allow you to prepare about 4-6 servings of culurgiones, depending on the size and thickness of the ravioli. Buon appetito!