Sardinian ravioli (Culurgiones)

Preparation steps

• Make the stuffing first. Peel a squash, grate it and cook in salted water until soft. Then mash it like a puree, leave to cool.
• Wash the mint. Chop finely.
• Grate the cheeses. Mix them.
• Add to chilled potatoes egg yolk, mint, cheese, saffron, salt (caution, Pecorino is quite salty) and season with freshly ground colorful pepper.
• Knead the pasta dough. Add the chili powder to the egg yolks. so then knead the dough with the eggs.
• Using a pasta machine, roll out the dough into long strips.
• Apply balls of stuffing to the strips of dough, moisten around each ball with a brush with water, so that the dough sticks better.
• Roll the strips of dough in half and press your hands around each ball of stuffing. Cut each ravioli with a round cutter (size 8 cm).
• Place the culurgiones on a kitchen towel, flour them and let them air dry a bit. Repeat the process until you have made and used up all the dough and stuffing.
• Put them to boil in salted boiling water and cook until they float to the surface, (2-3 minutes). Take them out with a hollow spoon, drain the water and place them in a fireproof dish, previously greased with butter.
• Sprinkle them with butter, spread grated Pecorino cheese on them and bake for 10-15 minutes. before serving, let stand for about 5 minutes.
• Here’s what real culurgiones should look like, but even there many make these ravioli like ordinary crescents (like me!). It’s almost a real art to make a jagged edge culurgiones, every housewife has their own way of making and don’t worry, it doesn’t matter that they are perfect. Make whatever you think will look nice, either like round ravioli or crescents. In some places, garlic and butter are added to the filling. oil.