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Ravioli with Potatoes, Pecorino and Mint:
rigorously closed by hand, with the traditional herringbone embroidery, our culurgiones are distinguished by their delicious filling of a cream of potatoes, DOP pecorino cheese, garlic and mint that produces a real explosion of flavour.
Here tradition and innovation meet in a happy encounter!
Be careful when cooking our ravioli!
Cook them in plenty of salted water, but only until they float; once they have come to the surface, drain them and season them to taste.
Ingredients Puff Pastry 40%
Durum wheat semolina, water, extra virgin olive oil, salt.
Ingredients Filling 60%
Ingredients Filling 60%: Water, potato flakes, aged pecorino cheese 12%, milk, salt, garlic, mint 0.14%
Product Packaged in Protective Atmosphere
SERVINGS: 2 HEAVY
WEIGHT: 400GR.
Sardinian Pasta: Traditional Culurgiones
Culurgiònis, culurgiones , culurjònes, culirjiònis, culijònis, culurjònis, culurzònies: call them what you want, but the essence is the same. As we anticipated, it is a potato-based preparation typical of the central-eastern area of Sardinia, Ogliastra, whose tradition is very ancient and is based on that of the poor Sardinian cuisine: the filling of the pasta was adapted according to the availability of local products. But do not be fooled: if the ingredients for the dough have always tended to be very simple, those of the internal filling, however, could also be "precious", such as saffron in some variations. This characteristic, combined with the complex closure, called sa spighitta because it recalls the ear of wheat, made this dish more than a simple food, but a real "good", prepared only on very important occasions or, even, to be exchanged with friends and relatives as if it were a gift.
Reviews
Mamma Mia, Che buoni Che sono, e un regalo prezioso, con il sugo fatto alla sarda, formaggio sardo, ero tornata dai tempi Di Mia nonna. Grazie mille per la freschezza e il Gusto dalla Nostra bella isola.