The culurgiones are the traditional Sardinian ravioli stuffed with potatoes. The recipe we propose is typical of Ogliastra, but in other areas of the island there are variations of this dish. In reality, the recipe may differ slightly in terms of ingredients even from one family to another.
I culurgions they are the traditional ones Sardinian ravioli stuffed with potatoes. The prescription that we propose is typical of Ogliastra, but in other areas of the island there are variations of this dish. In reality, the recipe may differ slightly in terms of ingredients even from one family to another.
The phase that requires some attention in the preparation of culurgiones is the classic spike closure which is used to seal the filling well in the ravioli dough. If you have never experienced it or it seems complicated, you can simply form ravioli to be closed in a crescent shape.
You can see here a video that shows how to make the ear closure
Here is the recipe to prepare at home i Sardinian ravioli stuffed with potatoes (the colurgiones).
- 200 gr of durum wheat semolina
- 100 grams of soft wheat flour
- 150 ml of water
- 500 grams of potatoes
- 100 gr of cheese in brine
- Fresh basil (or mint) leaves
- Salt and pepper
- Tomato sauce for dressing
- Grated cheese (Sardinian pecorino)
- Preparation Time:
- Cooking time:
- Rest time:
4 people to
Sardinian ravioli stuffed with potatoes: preparation
Mix the durum wheat semolina and the flour, sift them, pour them on the pastry board and add water little by little. Knead until the mixture is homogeneous and elastic. Roll out the dough to a thickness of about 2 or 3 mm with the help of fresh pasta machine. Form many strips with a thickness of about 10 cm from which to obtain discs with the help of the edge of a moistened glass
Boil the potatoes and mash them with it masher, add the cheese, season with salt and pepper, add the extra virgin olive oil and mix to form a compact and homogeneous mixture that will be your filling. To the filling also add some chopped basil or mint leaves, depending on your tastes.
Outside of Sardinia it is almost impossible to find the exact cheese (fisciu) that is used to prepare traditional culurgiones. It's a pickled cheese which in flavor recalls feta but which is softer. We therefore advise you to use fresh goat cheese to combine with pecorino for the filling of your homemade culurgiones for a total of about 100 grams.
Place a teaspoon of filling on each disc e close each ravioli in ear or crescent shape. The culurgiones cook in a few minutes in boiling salted water. They are ready when they come to the surface.
Drain them one by one with a slotted spoon, arrange them on plates, toss with the tomato sauce and garnish with a few fresh basil leaves. Enjoy your meal!
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