Sardignan ravioli Culingionis


500g potatoes

30g lard

2 large onions

A handful of fresh mint leaves

50g pecorino cheese

Salt and pepper

Pasta dough for Culingionis

220g semola rimacinata

80g cake flour

160g water

Cooking instructions:

Peel the potatoes and steam until soft. Drain and let the water evaporate. Meanwhile, dice the onion finely and saute salted in a pan with lard until evenly browned. Combine with  cooled potatoes and mush. Add chopped mint and grated pecorino cheese and mix well. Stuff the dumplings brading into culingionis.

blog comments powered by Disqus