Culurgiones

These ravioli are one of the most famous signature dishes from Sardinia. They are easily recognisable by their characteristic shape, which looks like an ear of wheat. The shape of the pasta symbolises the connection to Sardinia’s agropastoral tradition, highlighting both the crop that is a key ingredient in the production of fresh pasta and the skilful dexterity of the Sardinian women who made the pasta. 
This type of ravioli is recognised by pasta makers from all over the world as one of the hardest pasta shapes to make to achieve the perfect shape, so if you find this tricky, you can still enjoy the same flavours by making a simpler ravioli shape. ​

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Serves: 2

Ingredients

For the dough

• 300g (10 1/2oz) semolina flour (semola rimacinata), plus extra for dusting
• 135ml (1/2 cup) lukewarm water

For the filling

• 1kg (2lb 4oz) floury (starchy) potatoes, peeled
• 1 garlic clove, finely chopped
• 200g (7oz) pecorino, grated, plus extra to serve
• 15g (3/4oz) mint, leaves finely chopped
• 20ml (1 1/2 tablespoons) extra virgin olive oil, plus extra to serve
• fine sea salt

For the tomato sauce 

• Extra virgin olive oil
• 1 garlic clove 
  
• 350 ml tomato passata 
  
• A few basil leaves 
  
• fine sea salt 

Method

1. Put the potatoes into a large saucepan and cover with plenty of cold water. Bring to the boil, then cook for 30–40 minutes until fork-tender. Drain the potatoes and set aside to cool for 5 minutes.
2. ​Drain and rice the potatoes with a potato ricer, then add the  garlic, pecorino, mint, oil and a generous pinch of salt. Taste and adjust the seasoning. Cover and set aside in the refrigerator.
3. Make the pasta dough by following the method here but using the quantities stated above. Once ready, use a rolling pin or pasta machine to roll out the dough into thin sheets, about 2–3mm (1/8 inch) thick. Use a cutter to cut out as many 8cm (3 inch) discs as you can.
4. Dust a baking sheet with semolina.​
5. Working with one disc at a time, put a tablespoon of the filling in the middle, then bring the edges together without sealing them completely. Begin at one end and pinch a small section of the dough together, then fold the pinched section inwards towards the centre and pinch again. Keep making overlapping pinches, working towards the other end.
6. Place the ravioli on the prepared baking sheet as you work. Once they are finished, cover with a clean cloth and keep them at room temperature or if you’re making them in advance, sprinkle all over with some more semolina and cover with cling film (plastic wrap). Keep in the refrigerator for a maximum of 2 days, or freeze for up to 3 months. They can be cooked straight from frozen, just cook them for an extra couple of minutes. TOP TIP - This pasta needs a lot of practice to achieve the perfect shape, so if you find this tricky, you can still enjoy the same flavours by making a simpler ravioli shape.
7. Now you can make a simple tomato sauce to accompany your Culurgiones. On a medium heat, add 2 tablespoons of olive oil in a small pan, a skinless clove of garlic and a few basil leaves. Fry gently for 2 minutes and add 350ml of passata. Add a pinch of salt and slowly cook your sauce for 20 minutes.
   
8. Cook the Culurgiones in plenty of salted boiling water for 4-5 minutes or 2 minutes from the moment they start floating in the water.​
   
9. Now spread 3 tablespoons of tomato sauce on the bottom of each pasta bowl, add some grated pecorino cheese and serve around 4 to 5 culurgiones on top. Drizzle with olive oil, more grated pecorino cheese and garnish with some mint or basil. 
   

Want to know more about culurgiones? Click here to read our blog!

​If you love this recipe, you can find this and over 90 other authentic Sardinian and family recipes in my cookbook, Eat Like A Sardinian, Live to 100.

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