Sardinian ravioli

Sardinian ravioli

Culurzones

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g italian ‘00’ flour, plus extra for dusting
1 egg yolk
120ml water
salt
50g butter
8-10 sage leaves, shredded
10 saffron strands, steeped in 1 tbsp warm water
pecorino cheese or parmesan, grated

Filling

Quantity Ingredient
800g potatoes, peeled, boiled and drained
200g fresh pecorino cheese
50g mature pecorino cheese
120g parmesan, grated
3 tablespoons olive oil
3 tablespoons mint leaves, chopped
pepper

Method

  1. For the filling, mash the potatoes smoothly in a bowl. Crumble in the fresh pecorino and grate in the mature pecorino. Add the Parmesan, olive oil, mint and pepper to taste. (No salt because of the cheese.) Mix thoroughly and set aside.
  2. To make the pasta dough, mix the flour, egg yolk and water together to obtain a smooth dough. Cover and set aside to rest for 20–30 minutes.
  3. Roll out the pasta on a floured surface to a 2mm thickness and cut out 10cm rounds. Re-roll the pasta trimmings and cut out more rounds. Fill and shape the ravioli one by one. Place a small ball of the filling (the size of a small cherry) in the middle of a pasta round. Starting at the front edge, lift this onto the filling, covering half of it. With the other hand, now lift the lower left side of the pasta over the filling, then the lower right. Repeat folding in left and right again. You should obtain a sort of plaited ravioli, and then you just squeeze the top together to seal. Repeat with the rest of the dough and filling.
  4. When you are ready to cook, bring a large pan of salted water to the boil. Add the culurzones and cook for 6–8 minutes.
  5. In the meantime, heat the butter, sage and saffron in a pan until the butter is melted. Drain the pasta and toss with the flavoured butter. Serve sprinkled with pecorino or Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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