Culurgiones: ravioli from Sardinia

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culurgionesIt’s obvious that I am not from Sardinia. In fact the first time I heard someone talking about culurgiones I thought they were simply trying to insult me. Well I soon found out that I was wrong and culurgiones were instead just a variety of stuffed pasta.

The dough is made from white flour, semolina flour, eggs and salted water and then filled with potatoes and cheese (pecorino from Sardinia to be accurate) garlic and mint. It’s usually shaped like a grain of wheat.

Culorgiones are usually served with tomato sauce, basil and a sprinkle of pecorino. Here are the two most famous recipes, the traditional one and the one with onions. It’s up to you now.

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