Sardinian Ricotta Ravioli

Sardinian ricotta ravioli are a traditional dish of Sardinian cuisine, also known as culurgiones. They are ravioli typically filled with ricotta and sometimes enriched with spinach or aromatic herbs, sealed to resemble small ears of wheat. Here’s a basic recipe for preparing them.

Ingredients

• 500 g of semolina flour
• 250 ml of warm water
• 300 g of fresh sheep’s ricotta
• 1 egg
• Salt to taste
• Grated zest of 1 lemon (optional)

Preparation

1. Knead the flour with the warm water and a pinch of salt until you have a smooth and elastic dough. Cover it with a dishcloth and let it rest for about 30 minutes.
2. For the filling, mix the ricotta, egg, and a pinch of salt in a bowl until the mixture is smooth. You can add the grated lemon zest for a fresh touch.
3. Roll out the dough into a thin sheet and cut out circles of about 6-8 cm in diameter.
4. Place a teaspoon of filling in the center of each circle, then fold the pasta into a half-moon shape, sealing the edges well. For the traditional closure, pinch the edge between your thumb and index finger, creating an effect similar to an ear of wheat.
5. Cook the culurgiones in plenty of boiling salted water for about 5 minutes or until they float to the surface.
6. Remove them with a slotted spoon and serve with a fresh tomato sauce or, as per tradition, simply dressed with olive oil and plenty of grated pecorino cheese.

Curiosity

The sealing of culurgiones is a true art, and in Sardinia, some people can close them in such complex ways that the pastas look almost like little jewels. It is said that the skill in closing them is a sign of the Sardinian women’s expertise in preparing traditional dishes.