Sardinian Potato Ravioli

Ingredients

• 500 g Potatoes
• 300 g Durum wheat semolina
• 100 g Aged pecorino cheese
• 80 g Pecorino cheese
• 15 g Mint
• 1 clove Garlic
• 3 tbsp Extra-virgin olive oil
• 150 ml Water
• 400 g Tomatoes
• 5 leaves Basil
• 1 tsp Salt

Steps

1. Boil the potatoes whole in their skins until tender, about 30 minutes.
2. Drain, peel while still warm and mash smoothly.
3. While still warm, mix the mashed potato with grated aged pecorino, the fresh pecorino, a clove of garlic crushed to a paste, chopped mint, a drizzle of olive oil and salt to a smooth, firm filling; cover and let it rest and firm up.
4. Make the dough: knead the durum wheat semolina with warm water and a pinch of salt for about 10 minutes into a smooth, elastic ball.
5. Wrap and rest 30 minutes.
6. Roll the dough out thin, about 2 mm.
7. Cut out discs roughly 8 cm across with a glass or cutter.
8. Place a walnut-sized ball of filling in the centre of each disc.
9. Hold a disc in your palm, fold the dough up around the filling and seal with the spighitta pleat, pinching alternating folds from one side to the other so the closure looks like an ear of wheat.
10. Meanwhile make a simple sauce: gently cook the peeled, chopped tomatoes with olive oil, a little garlic, salt and a few basil or mint leaves until thickened.
11. Boil the culurgiones in plenty of salted water for about 6 minutes, until they rise and float to the surface.
12. Lift out with a slotted spoon.
13. Toss gently with the tomato sauce, serve dusted with grated pecorino and a few mint leaves.