Culurgiones – Traditional Sardinian Ravioli

Serves 2-4

For the dough:
300g (10 1/2oz) semolina flour (semola rimacinata), plus extra for dusting
135ml (1/2 cup) lukewarm water

For the filling:
1kg (2lb 4oz) floury (starchy) potatoes, peeled
1 garlic clove, finely chopped
200g (7oz) pecorino, grated, plus extra to serve
15g (3/4oz) mint, leaves finely chopped
20ml (1 1/2 tablespoons) extra virgin olive oil, plus extra to serve
fine sea salt

For the tomato sauce:
Extra virgin olive oil
1 garlic clove
350 ml tomato passata
A few basil leaves
fine sea salt

Method
Put the potatoes into a large saucepan and cover with plenty of cold water. Bring to the boil, then cook for 30–40 minutes until fork-tender. Drain the potatoes and set aside to cool for 5 minutes.

​Drain and rice the potatoes with a potato ricer, then add the garlic, pecorino, mint, oil and a generous pinch of salt. Taste and adjust the seasoning. Cover and set aside in the refrigerator.

Make the pasta dough by mixing water and flour together, knead it well for 8 minutes then cover the dough with cling film and let it rest for 30 mins. Once ready, use a rolling pin or pasta machine to roll out the dough into thin sheets, about 2–3mm (1/8 inch) thick. Use a cutter to cut out as many 8cm (3 inch) discs as you can.

Dust a baking sheet with semolina.​

Working with one disc at a time, put a tablespoon of the filling in the middle, then bring the edges together without sealing them completely. Begin at one end and pinch a small section of the dough together, then fold the pinched section inwards towards the centre and pinch again. Keep making overlapping pinches, working towards the other end.

Place the ravioli on the prepared baking sheet as you work. Once they are finished, cover with a clean cloth and keep them at room temperature or if you’re making them in advance, sprinkle all over with some more semolina and cover with cling film (plastic wrap). Keep in the refrigerator for a maximum of 2 days, or freeze for up to 3 months. They can be cooked straight from frozen, just cook them for an extra couple of minutes.

TOP TIP – This pasta needs a lot of practice to achieve the perfect shape, so if you find this tricky, you can still enjoy the same flavours by making a simpler ravioli shape.

For the tomato sauce add 2 tablespoons of olive oil in a small pan over a medium heat. Add the skinless clove of garlic and a few basil leaves. Fry gently for 2 minutes and add 350ml of passata. Add a pinch of salt and slowly cook your sauce for 20 minutes.

Cook the Culurgiones in plenty of salted boiling water for 4-5 minutes or 2 minutes from the moment they start floating in the water.​

Now spread 3 tablespoons of tomato sauce on the bottom of each pasta bowl, add some grated pecorino cheese and serve around 4 to 5 culurgiones on top. Drizzle with olive oil, more grated pecorino cheese and garnish with some mint or basil.