Pasta parcels with feta cheese

Ingredients for 4 servings:

• 200 g flour
• 200 g semolina (durum wheat)
• 3 eggs
• 1 pinch of salt
• possibly water if needed
• 300 g spinach
• 200 g fresh, soft sheep’s cheese (or 100 g mature sheep’s cheese plus 100 g cream cheese)
• 2 tbsp butter
• nutmeg
• salt and pepper
• 500 g tomatoes, fully ripe
• 2 tbsp olive oil
• 50 g Parmesan, fresh, grated

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 57 minutes

Culingionis, recipe from Sardinia

Knead the flour, durum wheat semolina, eggs, and a pinch of salt into a smooth pasta dough (add a little water if needed). Shape into a ball, cover with a damp cloth, and let rest for 30 minutes. For the filling, trim and wash the spinach leaves, place them in a hot pot while still dripping wet, and let them collapse. Let it cool, squeeze out any excess water, and finely chop. Briefly sauté in a pan with 2 tablespoons of butter. Season with salt, pepper, and nutmeg. Finely crumble the feta cheese (mix mature feta cheese with cream cheese until smooth), mix thoroughly with the spinach in a bowl, and season to taste. For the sauce, briefly blanch the tomatoes, peel them, and finely chop them. Heat in a pot with 2 tablespoons of olive oil and simmer over low heat. Season with salt and pepper. Halve the pasta dough and roll it out as thinly as possible on a floured surface. Place 1 teaspoon of filling on each of the sheets of dough, 4 cm apart. Carefully place the second sheet of dough on top. Cut out ravioli using a pastry wheel. Let it dry briefly. Meanwhile, bring 4 liters of salted water to a boil in a large pot. Add the pasta parcels in batches and, once boiling, let stand for 7 minutes. Remove and drain well. Stir in the tomato sauce and serve sprinkled with Parmesan cheese.