Sardinian Cheese Ravioli Recipe
This is a traditional cheese ravioli recipe from Sardinia. This type of pasta is locally called culurzones or culurgiones and is a sort of plaited ravioli, stuffed with different fillings from Sardinia.
This version includes potatoes, mint and plenty of cheese!
Spinach, eggs and pecorino cheese is another popular filling, and sometimes culurzones are served with a meat or tomato ragu' filling.
Ingredients for 4:
300 g. of Italian “00”” flour
1 egg yolk
800 g. of boiled potatoes, drained
200 g. of fresh pecorino cheese
50 g. of mature pecorino cheese
120 g. of Parmesan cheese, freshly grated
3 tablespoons of olive oil
3 tablespoons of chopped mint leaves
50 g. of butter
8-10 sage leaves, shredded
10 saffron strands, steeped in 1 tablespoon of warm water
Freshly grated pecorino or Parmesan cheese
For the filling, mash the potatoes smoothly in a bowl.
Crumble in the fresh pecorino and grate in the mature pecorino.
Add the Parmesan, olive oil, chopped mint and pepper to taste (no salt because of the cheese). Mix thoroughly and set aside.
To make the pasta dough, mix the flour, egg yolk and 120 ml water together to obtain a smooth dough. Cover and set aside to rest for 20-30 minutes.
Roll out the pasta on a floured surface to a 2mm thickness and cut out 10 cm rounds.
Re-roll the pasta trimmings and cut more rounds.
Fill and shape the ravioli one by one. Place a small ball of the filling (the size of a small cherry) in the middle of a pasta round.
Starting at the front edge, lift this on to the filling, covering half of it. With the other hand, now lift the lower left side of the pasta over the filling, then the lower right.
Repeat folding in left and right again. You should obtain a sort of plaited ravioli, and then you just squeeze the top together to seal. Repeat with the rest of the dough and filling.
When you are ready to cook, bring a large pan of salted water to the boil.
Add the culurzones and cook for 6-8 minutes.
In the meantime, heat the butter, sage and saffron in a pan until the butter is melted. Drain the pasta and toss with the floured butter.
To make the most of this cheese ravioli recipe, serve sprinkled with pecorino or Parmesan cheese. Enjoy!
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