Sardinian Potato Ravioli (Culurgionis d'Ogliastra)
Culurgionis d'Ogliastra Say it: koo-loor-JOH-nees doh-lyah-STRAH
Culurgionis d'Ogliastra are crescent-shaped Sardinian dumplings from the mountainous Ogliastra province. Their thin semolina pasta wraps a soft filling of potato, sharp pecorino and fresh mint, then the edge is crimped into a wheat-ear pattern. They are a festive first course, especially for Sunday lunches and celebrations, served with tomato sauce or melted butter. The flavor is comforting and savory: earthy potato, salty cheese and a cool mint finish, while the handmade crimp gives each dumpling a distinctive look and satisfying bite.
Sardinian Potato Ravioli (Culurgionis d'Ogliastra)
Culurgionis d'Ogliastra
Pronounced koo-loor-JOH-nees doh-lyah-STRAH
- Serves
- 4
- Prep
- 1 hr
- Cook
- 30 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For the sauce and serving
Method
Boil the potatoes in a pot of salted water until a knife slides in easily, 15-20 minutes. Drain well and mash while warm, then spread out to cool slightly.
Stir the pecorino, mint, olive oil and black pepper into the cooled mashed potato until evenly combined. Taste and adjust only if needed; the pecorino is already salty.
On a clean surface, mound the semolina and fine salt, make a well in the center and add the warm water gradually. Knead for 8-10 minutes, until smooth, firm and pliable, adding a splash more water only if the dough stays crumbly.
Cover the dough and let it rest for 30 minutes. Then roll it very thin on a lightly floured surface, until you can almost see your hand through it, and cut out 3-inch (7.5 cm) circles. Keep the circles covered as you work.
Place about 1 tbsp (15 g) filling in the center of each circle. Fold into a half-moon, press out the air and seal the edge firmly, then crimp the rim into a small wheat-ear pattern by pinching and twisting the dough.
For the sauce, heat the olive oil in a saucepan over low heat and add the garlic. When fragrant, add the passata and fine salt; simmer for 10 minutes, until glossy and slightly reduced, then stir in the basil and remove the garlic.
Bring a large pot of water to a boil and add the coarse salt. Cook the culurgionis in batches for 3-4 minutes, until they float and the pasta is tender at the edge, then lift them out with a slotted spoon.
Serve hot with the tomato sauce and a scattering of grated pecorino.
Regional variants
Some cooks serve culurgionis with melted butter and sage instead of tomato sauce; others keep the sauce very plain so the mint and pecorino stand out.
Cook's notes
- Keep the dough and cut circles covered with a clean cloth, as semolina dough dries quickly and becomes hard to seal.
- Do not overfill the dumplings; a generous tablespoon is enough, and pressing out the air helps prevent bursting.
- Set finished culurgionis on a floured tray without touching, and freeze them before cooking if you are not serving them right away.
Serve with
A simple tomato sauce, grated pecorino and a glass of Cannonau red wine.
Make ahead and storage
Uncooked culurgionis can be frozen on a floured tray, then bagged for up to 1 month; boil from frozen, adding 1-2 minutes. Cooked leftovers keep in the fridge for 2 days and are best reheated gently in sauce.
