Name: Culingiones di Patate (Sardinian Ravioli)
Yield: Serves 6 (about 36 ravioli)
Cuisine: Italy
Ingredients: 1½ cups fresh ricotta cheese (see Note); 3 or 4 very large russet potatoes; Basic Homemade Pasta for 6; 2 cups Tomato Sauce (recipe follows); ⅓ cup grated pecorino cheese; 2 tablespoons chopped fresh mint, plus 1 tablespoon for garnish; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 6 tablespoons grated pecorino cheese

Preparation info

Serves
36
(about ravioli)

Difficulty
Complex

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.