Culurgiones (Sardinian Ravioli) - Chef Recipe by Matteo Pitzianti

Ingredients

Dough:

300 g semolina
135mL warm water
1 Tbs extra virgin olive oil
Pinch of salt

Filling:

500 g red potatoes
150 g aged Sardinian pecorino cheese
50 g Parmigiano Reggiano
4-5 mint leaves
Salt to taste

Sayce:

400 g whole peeled tomatoes
1 clove garlic
80 g sliced onions
Basil to taste

Method

Filling:

Boil the potatoes with their skins in salted water. Once soft, peel and mash them while still hot. Let the mash cool down slightly, then mix in the grated pecorino, finely chopped mint.

Season with salt and let the mixture chill in the fridge for at least 30 minutes to firm up.

Dough:

In a bowl, combine the semolina, salt and olive oil. Gradually add the warm water while mixing until you get a smooth, firm dough.

Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for 30 minutes.

Roll out the dough thinly (about 2 mm) using a rolling pin or pasta machine. Cut out circles about 6 cm-7 cm in diameter.

Place a small spoonful of filling in the centre of each circle.

This is the most delicate part: the traditional 'spiga' (wheat spike) closure is made by folding and pinching the edges together from one end to the other, creating a braid-like pattern.

If that’s too tricky, you can seal them like half-moon ravioli using a fork but note that’s not the traditional shape.

Sauce:

In a saucepan, heat olive oil over medium heat. Add julienned onion and the garlic peel and chop. Gently sauté for 5-7 minutes, stirring often, until the onion is soft, translucent, and lightly golden. Do not let it burn.

Pour in the whole peeled tomatoes. You can crush them by hand or with a fork for a chunkier texture, or leave them whole for a more rustic sauce. Stir to combine with the onion and garlic.

Simmer slowly and season with salt. Reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The sauce should reduce and thicken, and the flavours should deepen.

At the end of cooking, you can leave it chunky and rustic, with visible onion pieces, or blend it with an immersion blender for a smoother texture.

To cook pasta:

Bring a large pot of salted water to a boil. Boil the culurgiones for about 4-5 minutes, until they float. Remove gently with a slotted spoon.

To serve:

Serve with pomodoro pasta sauce and add a generous handful of grated pecorino cheese. Garnish with fresh basil if you like.

Recipe provided by Como Restaurant