Culingiones di Patate

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

Sardinian Ravioli

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.

Ingredients

3 or 4 very large russet potatoes
1½ cups fresh ricotta cheese (see Note)

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

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 h