Curlugionis – Pasta Dumplings with Potato-Cheese Filling and Tomato Sauce

Pasta dishes are simply always delicious!

From salt, lard, flour, egg and water briefly knead a slightly wet pasta dough. Rest under an upturned baking dish for at least 30 minutes. Cook the potatoes in salted water, peel and mash. Mix with cheese. Cool. Fry onion and garlic in oil until transparent. Add tomatoes. Mash canned tomatoes with a wooden spoon.

Season lightly and simmer for about 45 min until sauce is glossy. Stir occasionally. Season to taste with salt and freshly ground pepper. Add parsley and basil at the very end. Roll out the dough to a thickness of about 1mm, cut out dough circles of 9-10 cm ø. Place two heaped tablespoons of filling on each circle, close the circles and press the edges firmly. Place the dough on a floured baking tray. Cook in 3-4 liters of low boiling salted water in an open saucepan for about 5-7 minutes.

The culurgionis are ready when they float to the surface. Take them out, drain them and put them on a warmed plate.

Drizzle with tomato sauce and sprinkle with cheese. Serve immediately. Tip: when cooking, pierce cooked, peeled potatoes as little as possible. Otherwise they will fill up with cooking water. Use fresh tomatoes only in season (end of June – middle of September). Always add parsley and basil at the end. Both herbs lose their fresh taste when cooked.

These Sardinian ravioli are also made with spinach or possibly cream cheese filling.

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