Plaited Sardinian ravioli

Plaited Sardinian ravioli

Culurgiones

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Every region has some sort of stuffed pasta on the menu, which is often made in order to use up leftovers. Sardinia has a different kind of stuffed pasta, a so-called raviolo whose filling can vary from potato to cheese. Also known as culurzones (and a number of other names), these ravioli even look different from those of other regions. They are delightful anyway, despite the fact that a little more work is involved.

Ingredients

Quantity Ingredient
1 recipe Fresh egg pasta
salt and pepper, to taste
60g pecorino cheese, freshly grated

Filling

Quantity Ingredient
30g unsalted butter
200g spinach, blanched, squeezed dry and finely chopped
300g fresh ricotta cheese
2 medium eggs, beaten
80g pecorino cheese, freshly grated
1 sachet powdered saffron
A pinch ground cinnamon

Sauce

Quantity Ingredient
50ml olive oil
1 small onion, peeled and finely sliced
120g minced beef
120g minced lean pork
50ml dry vernaccia white wine
500g canned crushed tomatoes
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage leaves

Pasta method

Quantity Ingredient
Filled fresh pasta

Method

  1. Make the filling by melting the butter in a wide pan, and frying the dry squeezed spinach for a few minutes. Let it cool, then add the ricotta, beaten eggs, grated pecorino, saffron and the cinnamon. Season with salt and pepper to taste, and work everything thoroughly together to a well-mixed paste.
  2. Meanwhile, make the sauce. First of all, heat the oil in a large saucepan and fry the onion for about 5 minutes to soften. Add the two meats and brown a little, about 5 minutes, then add the Vernaccia followed by the tomatoes, parsley and sage. Cook slowly for 30 minutes, then taste for salt and pepper.
  3. Meanwhile, roll the pasta dough out thinly, by hand or machine, to 1mm thickness, and cut into 8cm circles. Make and fill the culurgiones.
  4. Cook the pasta in plenty of boiling salted water for 4 minutes or until al dente. Drain, mix with the sauce and serve sprinkled with pecorino.
Tags:
Antonio
Carluccio
pasta
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