In Sardinia, the summer season brings with it a freshness that is reflected in the traditional dishes, and the Ogliastra Potato Ravioli, also known as culurgionis, are a perfect example. These ravioli, characterized by a filling of potatoes, mint, and pecorino cheese, offer a soft texture and delicate flavor, enriched by the fresh aroma of garlic and mint, ingredients that harmoniously blend to create a unique tasting experience. The preparation of these ravioli requires a particular technique: the potatoes must be boiled and mashed immediately after cooking to ensure a smooth, lump-free puree that becomes the heart of the filling. This step is crucial to maintain the right consistency, avoiding a filling that is too wet or heavy. Originating from Ogliastra, these ravioli represent one of the many variations of Sardinian stuffed pasta, distinguished by the use of fresh, local ingredients, making every bite a journey through the authentic flavors of the island. Culurgionis are often prepared for special occasions, such as family lunches or traditional festivals, and can be enjoyed either in broth or with a simple dressing of extra virgin olive oil and a sprinkle of grated pecorino. Their versatility makes them suitable for various occasions, from Sunday lunch to a summer meal in the garden, where they can be paired with a good Sardinian wine, further enhancing their flavor. Preparing Ogliastra Potato Ravioli means not only following a recipe but also immersing oneself in a culinary tradition that celebrates the freshness of ingredients and the richness of Sardinian flavors.

These are the famous culurgionis. Wash and boil the kilo of potatoes, and as soon as they are cooked, remove them from the water one by one, peel them, and immediately mash them with a fork, collecting the puree in a bowl. Once all the potatoes are done, season the puree with: 1/2 glass of warm olive oil, finely chopped garlic cloves, chopped fresh mint leaves, a pinch of salt, and 200 g of soft cheese, or a good handful of lightly aged pecorino cheese, grated. Quickly mix everything together and set aside. Meanwhile, prepare the pasta for the wrapper by moistening 600 g of flour with 3-4 tablespoons of oil and a pinch of salt dissolved in 1/2 glass of water. Knead the dough vigorously, but not for too long, and as soon as it reaches a certain elasticity, roll it out into thin sheets from which you will cut out 6 cm diameter discs. On half of each disc, place a quantity of puree the size of a small walnut, cover it with the other half of the disc, seal the two overlapping semicircles with a thin cord created with the tips of your fingers, and finish with a short stem. You will obtain tortelli that look like small pressed figs. Cook them for about 6-7 minutes in plenty of boiling salted water, remove them with a slotted spoon, drain well, and arrange them on a serving plate in a single layer, in a fishbone pattern, making the stems of the ravioli meet at an angle, two by two, along an imagined line in the center of the plate. It will resemble a giant ear of corn with its grains in proportion. If the plate is wide enough, you can arrange 3 ears side by side. Serve with plenty of pecorino cheese.