Sardinian Ricotta Ravioli

Sardinian ricotta ravioli are a traditional dish of Sardinian cuisine, also known as culurgiones. They are ravioli usually filled with ricotta and sometimes enriched with spinach or aromatic herbs, closed in such a way as to resemble small ears of wheat. Here is a basic recipe to prepare them.

Ingredients

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

Preparation

1. Knead the flour with the lukewarm water and a pinch of salt until you obtain a smooth and elastic dough. Cover it with a cloth 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 you obtain a homogeneous mixture. You can add the grated lemon zest for a touch of freshness.
3. Roll out the dough into a thin sheet and cut out circles about 6-8 cm in diameter.
4. Place a teaspoon of filling in the center of each circle and then fold the dough into a half-moon, sealing the edges well. For the traditional closure, pinch the edge between thumb and index finger, creating an effect similar to a wheat ear.
5. Cook the culurgiones in plenty of boiling salted water for about 5 minutes or until they float to the surface.
6. Drain 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.

Trivia

The closure of culurgiones is a true art, and in Sardinia there are those who manage to close them in such complex ways that the pasta almost looks like small jewels. It is said that mastery in closing them is a sign of the skill of Sardinian women in preparing traditional dishes.