Culurgiones - Pastificio Santa Margherita - Sardinian specials

Fresh ravioli Culurgiones produced by the artisans of Baradili, according to the ancient Sardinian recipe

Culurgiones - Pastificio Santa Margherita - Sardinian food

Ingredients: Durum wheat, potatoes, cottage cheese, grated cheese, mint.

Shelf life: 30 days.

Packaging: 400 grams in a modified atmosphere.

Fresh ravioli Culurgiones produced by the artisans of Baradili, according to the ancient Sardinian recipe

The culurgiones are a pasta from Ogliastra tradition - with a tasty stuffing of pecorino cheese, potatoes and mint. You can cook them baked, or boiled and seasoned with a little 'sauce and basil

In Sardinia the term culurgione, in the broadest sense, indicates the ravioli and, in a completely generic, filled pasta. Every country has its fresh ravioli, but the shape and the filling vary in different seasons and in different regions of the island.

The sheet is obtained from durum wheat dough and lightly salted water, plus sometimes a bit 'of lard (or olive oil, for vegetarians). In filling dominates the meeting of pecorino or ricotta with verdue or with the vegetable aromas. Thus are born the culingionis de casu of Sulcis Iglesiente, where the cheese is combined with aromas of mint and of the orange, and the de casu and eda, with pecorino cheese and beets.

Cuulrgiones - Pastificio Santa Margherita - Sardinian food Products

In Ogliastra the culurgione (typical) is molded in the shape of a pear, closed by a sort of herringbone seam that is obtained by pinching the pasta in a characteristic way. The filling in these parts consists of potatoes, cheese, cheese in brine acid (here called fisciu or cas'e fitta) garlic and sometimes mint.