Culingiones

Preparation steps

• First, put the boiled potatoes in cold water that you have added a little salt.
• Cut the onion as small as possible.
• Put the onion in a pan on a little butter to simmer for about 15 minutes. Pour water over it and cook until the onion is completely soft.
• Knead the dough. Put the flour in a pile on a work board, add one egg at a time, water, a pinch of salt in the middle and start slowly uniting the flour with the eggs with a fork. When you have combined the flour with the eggs with a fork, start kneading with your hands. Knead until the dough becomes smooth and elastic. Put the dough on a plate and cover it with a bowl and let it rest for half an hour.
• For the sauce, put a clove of garlic in a little olive oil. Remove the garlic, add a can of tomatoes and mash well. Add a little or salt and cook for about twenty minutes.
• Finely chop the garlic and mint. Peel a squash, grate it and squeeze the juice. Put it in a bowl and add mint, garlic and pecorino to it. Mix everything well.
• After half an hour, divide the dough in half and start developing each half with the developer from the middle outwards. Sprinkle with flour often. Try to be very thin.
• Remove the ravioli with a mold. If you do not have a mold, use a small cup.
• Put some stuffing in the middle of the ravioli. Coat the ends with a little cold water and fold the circle in half to get a crescent. Glue the ends well.
• Cook the culingiones in a large pot full of water to which you have added a couple of tablespoons of oil and two teaspoons of salt. Carefully drain the finished ravioli, place on plates, cover with tomato sauce and sprinkle with grated cheese.