• Adelia Rosati

SPINACH & RICOTTA CULURGIONE

Updated: Feb 11, 2019


Culurgione, A.K.A. ravioli's chubby Sardinian cousin. I've been so drawn to these lately and imagine 4 of these placed on a neat pool of tomato sauce in a beautiful dish. A show-stopping pasta course for your dinner party.


To learn to fold them, I watched countless videos over and over again of old Sardinian women making them. After having numerous meltdowns I finally got the hang of it and included a video of me folding them below.


Ingredients:

  • 1 egg per person + 1 egg to add to the ricotta

  • 1 cup all-purpose flour per egg + more to add later on

  • One block of pre-chopped frozen spinach

  • 475 g of ricotta cheese (1 container)

  • Dash of nut meg (add however much you like)

  • *You will need a pasta machine and a round cookie cutter

Directions:

  • Defrost the spinach, then wrap it with at least 5 layers of paper towels and squeeze all the water out until there is no more moisture.

  • Create a hill on the countertop with the flour, dig a little hole in the centre and crack the eggs into the hole. Knead together and if needed, continue to add more flour to prevent the dough from sticking.

  • Kneed in the spinach and add more flour if the dough is too sticky. If the dough gets to be too dry you can add water.

  • Once the dough is mixed and is the right texture, place in the refrigerator for 30 minutes.

  • Remove the dough from the refrigerator, then cut the dough into small sections so they can fit in the pasta machine to be flattened out.

  • Lay out all the pieces of flattened pasta dough and use a cooke cutter or a circular object that is approximately 4-inches in diameter to cut out circle shapes. You need these pieces to be big enough to fit the filling and fold them so they stay closed.

  • Once all the circular shapes are cut out, mix the ricotta with one egg and a dash of nut meg.

  • Lay one pasta circle in your hand, spoon some ricotta filling in the centre of it and fold (see below video).

  • Once you're done your meltdown (you will have one) and finish folding all the pasta, fill a pot of water and let it come to a boil.

  • Depending on the size of the pot, drop in about 10 culurgione into the water, you don't want them to be too close together.

  • Once the culurgione rise to the top, cook them for about 5 more minutes and remove them from the water.

  • Once all the pasta is done cooking, place them in a pot and toss them in your desired sauce (I used a simple tomato sauce).


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