Of which 5.5 g sugars and 6.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights S'ispighitta closure · Potato and mint filling · Simple tomato sauce
Allergens gluten, milk
Culurgionis
Sardinian ravioli with potato, cheese and mint, with tomato
A filled pasta from Ogliastra with a hand-pleated closure that looks like an ear of wheat, made with semolina and flour and filled with potato, Pecorino, mint, garlic and olive oil. This version is finished with tomato and basil sauce. The shape is part of its identity: each one should close with no trapped air and show the s'ispighitta, even if the first few come out less even.
Ingredients
- 250 g (9 oz) fine durum wheat semolina
- 150 g (5½ oz) type 0 flour
- 190 g (6½ oz) water
- 65 g (2¼ oz) extra-virgin olive oil
- 8 g salt
- 550 g (1¼ lb) raw potato, peeled
- 170 g (6 oz) Pecorino Sardo
- 10 g fresh mint
- 8 g garlic
- 600 g (1¼ lb) unsalted peeled tomatoes
- 8 g fresh basil
- 0.4 g black pepper
- water and coarse salt for cooking the pasta, as needed — also for cooking the potato
Method
- Mix the semolina, flour and 3 g of the salt. Add 170 g of the water and 15 g of the olive oil; knead for 10 minutes, adding the remaining water only as needed to get a firm, smooth dough.
- Wrap and rest for 60 minutes. The dough needs to relax so it rolls out to 1 mm without springing back or tearing while you pleat it.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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