Culurgiones: Sardinian Potato and Pecorino Ravioli

Culurgiones are Sardinian stuffed pasta parcels filled with potato, pecorino and mint.

The filling should be soft and savoury, while the pasta needs to seal cleanly so it holds during boiling.

Potato Filling Needs Balance

Potato gives softness, pecorino gives salt and depth, and mint keeps the filling fresh.

The traditional pleated closure takes practice, but a well-sealed ravioli shape still gives a good home version.

Ingredients for Culurgiones

300 g semolina flour
Warm water
500 g potatoes – boiled and mashed
120 g pecorino
Fresh mint
Garlic – optional
Tomato sauce
Salt

Fill and Seal the Pasta Well

Make dough.
Work semolina and water into a smooth pasta dough, then rest.
Mix filling.
Combine mashed potato, pecorino, chopped mint and salt.
Shape.
Roll dough thin, fill and seal each parcel carefully.
Boil and sauce.
Boil gently and serve with tomato sauce.

Help Culurgiones Stay Closed

Cool the filling.
Warm filling softens the dough.
Do not overfill.
A modest spoonful seals better.
Boil gently.
Hard boiling can open the pasta.

Serving Culurgiones

Serve with tomato sauce and grated pecorino.

More Sardinian Recipes

Continue with Seadas Sarde, Sardinian Papassini.