CULURGIONES SARDINIAN RAVIOLI with RICOTTA and SPINACH, a typical dish, simple and delicious, perfect for Sunday, great for lunch.
The Culurgiones, Sardinian ravioli with an irresistible heart of ricotta and spinach, are a delicacy of the island’s gastronomic tradition. This dish, rich in history and flavor, is a true explosion of Mediterranean flavors that delights the palate and imagination of anyone who tastes them.
The preparation of Culurgiones is an art handed down from generation to generation. The dough, made with durum wheat flour and water, is expertly rolled out to form discs that will enclose the delicious filling, in my case, of ricotta and spinach. The “flower” closure gives them a unique and characteristic appearance.
The ricotta and spinach filling is the heart of the Culurgiones. The creamy and delicate ricotta combines with fresh spinach to create a blend of flavors that burst in your mouth with every bite.
The Culurgiones Sardinian ravioli embody the Sardinian gastronomic tradition, but cooking is an evolving art. Some modern variations may add cheeses like pecorino or mint to the filling, offering an innovative touch without betraying the traditional roots of the dish.
Sardinian ravioli can be served in various ways, but they are often dressed with a simple sauce of fresh tomato, basil, and saffron, which enhances the flavors without overpowering them. A sprinkle of grated pecorino completes this dish for an authentic culinary experience.
Follow me in the kitchen today there are culurgiones Sardinian ravioli with ricotta and spinach.
- Difficulty: Medium
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz ricotta
- 7 oz spinach
- 4 cups tomato puree
- 1 packet saffron
- 18 oz remilled durum wheat flour
- 1 cup water
Steps
Boil the spinach and drain them well, then place them in a bowl, add the ricotta, salt to taste, and mix well.
Pour the flour into the mixer, add the water a little at a time with the machine running.
The dough should be smooth, as flours vary, they need different amounts of water, make sure the dough is elastic, add more water if needed.
Dust the surface with semolina and roll out the dough, not too thin, approximately 1/8 inch will do, cut it with a glass.
Fill the discs with about a teaspoon of filling and fold in half, then seal with a fluted wheel or create the typical spike closure.
It’s not hard to make, it’s harder to explain, hold the disc with the filling in your left hand between your thumb and index finger, then with your right thumb and index finger, make a small fold.
Push inward and make another fold, continue until the end. I will attach the video.
Prepare a simple sauce with carrot, onion, and saffron.
Cook the pasta, when it rises to the surface, drain it, place the ravioli on the plate, cover with the sauce, and add a sprinkle of Parmesan cheese.
Bon appétit
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Culurgiones Sardinian Ravioli with Ricotta and Spinach
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FAQ (Frequently Asked Questions) Culurgiones Sardinian Ravioli with Ricotta and Spinach
Can I make the dough for Culurgiones ahead of time?
Yes, you can make the dough for Culurgiones ahead of time and store it in the refrigerator wrapped in plastic wrap. This allows the flavors to develop further, contributing to a richer taste.
What is the difference between Culurgiones and other types of ravioli?
Culurgiones are distinguished by their “flower” shape and traditional filling of potatoes, pecorino cheese, and mint. This particular shape requires specific artisanal skills in preparation, making them unique compared to other ravioli.
Can I freeze Culurgiones raw or cooked?
It is recommended to freeze Culurgiones raw. Arrange them on a tray so that they do not touch and place them in the freezer. Once solidified, you can transfer them to a sealed container. Cooking will be done directly from frozen without the need for prior thawing.
