Sardinian Ravioli

Name: Sardinian Ravioli (Culigionis)
Yield: Serves 4
Cuisine: Italy
Ingredients: 11 oz (300 g) softest possible Sardinian pecorino or fresh pecorino or Parmesan cheese, finely chopped; 11 oz (300 g) softest possible Sardinian pecorino or fresh pecorino or Parmesan cheese, finely chopped; 11 oz (300 g) softest possible Sardinian pecorino or fresh pecorino or Parmesan cheese, finely chopped; 3 eggs; 1 oz (25 g) butter; 1½ lb (750 g) fresh or frozen spinach; 1½ lb (750 g) fresh or frozen spinach; 2 oz (50 g) mature pecorino or Parmesan cheese, grated; 1 quantity basic tomato sauce, kept warm; salt; 11 oz (300 g) fine semolina; 1–2 tablespoons flour; salt and pepper; salt and pepper; pinch grated nutmeg; 2 oz (50 g) mature pecorino or Parmesan cheese, grated

Culigionis

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

In order for these ravioli to merit the title ‘Sardinian’, the filling should include genuine Sardinian pecorino cheese, which is only available in the very best delicatessens. If you cannot get hold of Sardinian pecorino, use ordinary pecorino or good-quality, fresh Parmesan.

Ingredients

For the filling

1½ lb (750 g) fresh or frozen spinach
1 oz

Europe
Italy
Pasta
Puglia
Mediterranean

Method

If using fresh spinach, wash it well, put the spinach in a heavy-bottomed pan with no water and cook over a low heat for about 5 minutes until the leaves wilt.

Toss the spinach with the butter in a pan over a low heat for 5–6 minutes. Then put it in a bowl and stir in the 3 eggs, cheese, pinch nutmeg and salt and pepper to taste. Mix together with your hands, adding just enough flour to