Potato and Mint Ravioli with Burnt Buttter and Sage


Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

I remember my Zia (Aunt) Maria serving culurzones on a big platter: she’d layer some pasta, then sauce, then more pasta, and more sauce and so on, so that when people served themselves everyone had some sauce, not just the people taking the top layer. We tend to call all filled pasta culurzones in my dialect, but these are true culurzones, filled with potato and mint and shaped like an ear of wheat; they’re traditionally served with Passa