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Culurgiones

Culurgiones – Potatoes and Mint Filled Pasta

Culurgiones – Potatoes and Mint Filled Pasta

Sardinia has a different approach to filled pasta, we have created a pasta filled potatoes, pecorino cheese and mint, what an amazing vegetarian combination! Wow your friends coming over for dinner and enjoy it!
Course: Main Course
Cuisine: Italian
Keyword: Culurgiones, Filled, Italian, Main, Mint, pasta, Pecorino, Potatoes, Ravioli
Author: Floriana Vincis

Ingredients

Pasta

  • 220 g Semolina Fine
  • 80 g Plain Flour
  • 150 g Water
  • 1 tablespoon Extra Virgin Olive Oil

Filling

  • 600 g Red Potatoes
  • 140 g Pecorino Cheese Grated
  • 1 Clove Garlic
  • 14 Mint Leaves

Tomato Sauce

  • 1 Medium Onion
  • 1 Carrot
  • 1 Piece of Celery
  • 1 Plum Tomatoes Can (400 g)
  • 1 Vegetable Stock Cube
  • 1 tablespoon Extra Virgin Olive Oil

Instructions

Filling – the night before

  • The night before: Chop the garlic and put it in the oil. Peel, boil and mash the potatoes. Grate the cheese.  Mix all the ingredients together an leave it overnight.

Pasta

  • Add all the ingredients for the pasta together in a stand mixer and make it work  for around 10 minutes (you can do it with your hands, maybe you will need some more time).  The pasta dough is ready when the surface looks smooth.
  • Let it rest the pasta dough for 30 minutes in the fridge. This is necessary to give some flexibility to the pasta.
  • Once you take it out from the fridge, take a piece of pasta and roll it with a pasta maker into lasagne sheets (I have used thickness 7) . Cut few circles out of the pasta. My advice is not to do more than 5 circles at at time, as they get dry really fast.

Filling the pasta

  • For each circle, put half tablespoon of filling on the pasta, and follow the instruction video on how to close the culurgiones.

Sauce

  • Chop the onion, celery and carrot. 
  • Stir fry with some olive oil.
  • Add the plum tomatoes and the stock cube and let it cook for 15 to 20 minutes.
  • Boil the water and add the culurgiones. Boil them for few minutes. They are ready when they start to float on the water. Boil 10 at a time, so you can pick up one by one when they are ready. Add the sauce when once they are on the dish. Enjoy! You can always freeze them and cook them for frozen, it will take few more minutes to be cooked.

Video

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