Dumpling Ravioli, Potatoes, Pecorino and Mint:
Closed rigorously by hand, with the traditional spike embroidery, our culurgiones are distinguished by the very tasty filling of a cream of potatoes, DOP pecorino cheese, garlic and mint that produces a real explosion of flavour.
Here tradition and innovation meet in a happy encounter!
Watch out for the cooking of our ravioli!
Cook them in plenty of salted water, but only until they emerge; once they come to the surface, drain them and season them as you like.
Ingredients Browse 40%
Durum wheat semolina, water, extra virgin olive oil, salt.
Ingredients Filling 60%
Ingredients Filling 60%: Water, potato flakes, aged pecorino cheese 12%, milk, salt, garlic, mint 0.14%
Product Packaged in a protective atmosphere
Traditional culurgiones
Culurgiònis, culurgiones, culurjònes, culirjiònis, culijònis, culurjònis, culurzònies : call them what you want, but that's the essence. As we have anticipated, it is a potato-based preparation typical of the central-eastern area of Sardinia, Ogliastra, whose tradition is very ancient and refers to that of poor Sardinian cuisine: the filling of the pasta was suitable according to the availability of local products. But don't be misled: if the ingredients for the dough have tended to always be very simple, those of the filling inside, on the other hand, could also be "precious", such as saffron in some variations. This characteristic, combined with the complex closure, called sa spighitta because it recalls the ear of corn, made this dish more than just a food, but a real_cc781905-5cde-3194 -bb3b-136bad5cf58d_“good”, prepared only on very important occasions or, even, to be exchanged with friends and relatives as a gift.
