Culurgiones

Ingredients for 4 servings:

• 200 g flour, type 405 or 550, or Italian type 00
• 100 g semolina (durum wheat)
• 1 egg(s)
• 1 egg yolk
• 1 tsp olive oil
• 1 pinch of salt
• 250 g floury potatoes, cut into smaller cubes
• 10 fresh mint leaves, finely chopped, depending on the desired intensity
• 100 g cheese (Pecorino), young, grated
• 500 g tomatoes, peeled, pitted, diced
• 1 onion(s), red, finely diced
• 1 garlic clove(s), finely diced
• 2 tbsp olive oil
• ½ pepper, red, finely chopped
• 1 bunch basil, finely chopped
• salt and pepper
• 50 g cheese (Pecorino), old, grated, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Sardinian ravioli with potato and mint filling

Culurgiones are typical filled pasta from Sardinia. They are an integral part of the primo piatto there. Knead all the ingredients for the dough thoroughly, adding a little water if necessary. After letting it rest for 1 hour, roll out thin sheets of dough and cut out discs 7-8 cm in diameter. For the filling, boil the potatoes until soft, let them cool off, and mix well with the mint and pecorino while still warm. Spread this mixture among the dough discs and fold together to form a teardrop shape. For the sauce, sauté the onion and garlic clove in oil for 5 minutes, add the tomatoes, and reduce to an almost firm paste. Season with salt and pepper, and stir in the basil. Cook the culurgiones in salted water for 3-4 minutes, then drain and mix with the sauce. Sprinkle with aged pecorino.