Culurzones

Name: Culurzones (Sardinian Ravioli)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 g Italian ‘00’ flour, plus extra for dusting; 1 egg yolk; 120 ml water salt; 50 g butter; 8-10 sage leaves, shredded; 10 saffron strands, steeped in 1 tbsp warm water; pepper; 3 tbsp chopped mint leaves; 800 g potatoes, peeled, boiled and drained; pecorino cheese or Parmesan, grated; pecorino cheese or Parmesan, grated; 10 saffron strands, steeped in 1 tbsp warm water; 3 tbsp olive oil; 120 g Parmesan, grated; 50 g mature pecorino cheese; 200 g fresh pecorino cheese

Sardinian Ravioli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Culurzones or culingiones are best described as a sort of plaited ravioli, and they are stuffed with various different fillings in Sardinia. I like this version with potatoes, mint and plenty of cheese. Spinach, eggs and pecorino is another popular filling, and sometimes the culurzones are served with a meat or tomato ragù.”

Ingredients

300 g Italian ‘00’ flour, plus extra for dusting
1 egg yolk
120 ml

Europe
Italy
Pasta
Sardinia
Vegetarian
Mediterranean

Method

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, 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 water together to obtain a smooth dough. Cover and set aside to rest for 20-30 minutes.

Rol