Culingiones di Patate

Sardinian Ravioli

Preparation info

  • Serves


    (about ravioli)
    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Another almost weightless potato-filled ravioli. The mint is a zippy accent and, because you can’t have too much of a good thing, add a little chopped mint to the accompanying tomato sauce too.


  • 3 or 4 very large russet potatoes
  • cups fresh ricotta cheese (see Note)
  • cup grated pecorino cheese
  • 2 tablespoons chopped fresh mint, plus 1 tablespoon for garnish
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Basic Homemade Pasta for 6
  • 2 cups Tomato Sauce (recipe follows)
  • 6 tablespoons grated pecorino cheese


Preheat the oven to 400°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle. Cut each potato lengthwise in half and scoop out the pulp. Put the pulp through a ricer or mash it well with a fork.

Measure cups potatoes and mix it with the ricotta, pecorino, 2 tablespoons mint, the salt, and pepper. Cover and refrigerate until cold, at least 2 hours or up to 24 hours.

Roll the pasta dough up to (not through) the thinnest setting as directed on. Fill and cut the ravioli, placing a generous tablespoon filling for each piece at -inch intervals.

Heat a large pot of salted water to boiling and, at the same time, heat the tomato sauce. Drop the ravioli into the boiling water and simmer about 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Drizzle with the tomato sauce and sprinkle with pecorino. Garnish with mint and serve hot.