Sardinian Culingionis

Ingredients for 4 servings:

• 200 g flour
• 200 g semolina (durum wheat semolina)
• 3 eggs
• Salt
• 300 g jacket potatoes
• 100 g cheese (Pecorino or Edam 45%), fresh
• Peppermint, fresh
• nutmeg
• 1 egg(s)
• Salt and pepper, from the mill
• 500 g tomatoes, fully ripe
• 2 tbsp olive oil
• 50 g cheese (Pecorino), freshly grated
• possibly water
• Flour, for rolling out

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Pasta parcels with potato filling

Mix the flour, durum wheat semolina, 3 eggs, and a pinch of salt to make a smooth pasta dough (knead in more water if needed). Shape into a ball, cover with a damp cloth, and let rest for 30 minutes. For the filling, wash and boil the potatoes in their jackets, peel while still warm, and then press them through a potato ricer. Finely chop the pecorino, salt, pepper, nutmeg, and fresh peppermint and knead everything well. Briefly blanch the tomatoes, peel them, and chop them. Heat them in a saucepan with 2 tablespoons of olive oil, reduce the heat to low, and season with salt and pepper. Divide the pasta dough in half, roll it out as thinly as possible on a floured surface, and place a tablespoon of filling on each sheet of dough, 4 cm apart. Carefully place the second sheet of dough on top. Cut out the ravioli using a pastry wheel. Let it dry briefly. Bring a pot of salted water to a boil and add the dumplings in batches. After about 7 minutes, remove and drain well. Mix with the tomato sauce, sprinkle with cheese, and serve on a plate.