World Pasta Day is a celebration of one of the most beloved and versatile dishes in the culinary world. On this occasion, we bring you a traditional Sardinian recipe called Culurgiones, a type of ravioli that is filled with a delicious potato and pecorino cheese mixture. This recipe, shared by Chef Marco Deriu, the senior Sous Chef at Cucina, Marriott Resort, Palm Jumeirah, offers a taste of authentic Sardinian cuisine. Let’s dive into the recipe and learn how to make these delectable pasta pockets.
Ingredients:
- For the pasta dough:
- 300g all-purpose flour
- 150ml water
- 1 tsp salt
- For the filling:
- 500g red potatoes
- 50g pecorino cheese (grated)
- 1 tbsp chopped mint
- Salt to taste
- 1/4 tsp pepper
- For the tomato sauce:
- Olive oil
- 1 garlic clove (chopped)
- 20 Datterino tomatoes (or cherry tomatoes for a sweeter taste)
- 250g tomato sauce
- 20ml butter
- Sage for flavor
Instructions:
- Start by preparing the pasta dough. In a mixing bowl, combine the all-purpose flour, water, and salt. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
- While the dough is resting, cook the red potatoes in boiling water until they are tender. Peel and mash them in a separate bowl.
- To the mashed potatoes, add the grated pecorino cheese, chopped mint, salt, and pepper. Mix well to combine all the ingredients. Transfer the mixture to a piping bag and set it aside.
- After the dough has rested, roll it out until it is about 2mm thick. Use a round cutter to make circles from the dough.
- To assemble the culurgiones, take a pasta dough circle and place a heaped teaspoon of the potato pecorino mixture in the center. Gently push the pasta towards the filling using your index finger.
- Fold the left side of the pasta over to the center and pinch it lightly to seal. Repeat the process with the right side, folding it to the center and pinching it lightly to seal. Continue this process with the remaining pasta circles.
- In a pot of boiling water, add sea salt and carefully drop in the culurgiones. Cook them for 2 to 3 minutes until they float to the surface.
- While the culurgiones are cooking, prepare the tomato sauce. In one pan, heat olive oil and sauté the chopped garlic and Datterino tomatoes. In another pan, melt butter and add sage and vegetable stock.
- Once the culurgiones are cooked, transfer them to the pan with the butter, sage, and vegetable stock. Stir gently to coat the culurgiones with the sauce. Turn off the flame and set it aside.
- To serve, place a few spoons of cooked tomato sauce on a plate. Arrange the culurgiones on top of the sauce. Garnish with freshly grated pecorino cheese, a drizzle of olive oil, and fresh basil leaves.
Tips for Perfect Culurgiones:
- If the pasta dough seems crumbly, drizzle a few drops of water. If it appears too wet, add some flour and knead until you achieve a smooth consistency.
- Keep the remaining pasta dough covered or under a tea towel to prevent it from drying out.
- Red potatoes are preferred for this recipe as they are less watery. Do not peel them before cooking.
- Always use fresh pecorino cheese for the best flavor.
Celebrate World Pasta Day with a taste of Sardinia by preparing Culurgiones, a traditional Sardinian ravioli recipe. This delightful dish, filled with a potato and pecorino cheese mixture, is sure to impress your taste buds. Enjoy the flavors of Sardinia in the comfort of your own kitchen and savor the rich culinary heritage of this beautiful Italian island.
