Sardinian Stuffed Pasta
A quick take on Sardinian culurgiones: tender pasta parcels filled with creamy potato and pecorino, finished with black pepper. Perfect for a speedy weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 8 ounces fresh pasta sheets
- 1 large potato
- ½ cup pecorino cheese
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
Boil the 1 large potato in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- 2
Mash the potato with 0.5 cup pecorino and 0.5 teaspoon black pepper until smooth. Taste and add more salt if needed.
- 3
Cut the 8 ounces fresh pasta sheets into 3-inch rounds. Place a spoonful of filling in the center of each round.
- 4
Fold each round over the filling and press edges to seal, forming a half-moon. Crimp with a fork if desired.
- 5
Boil the stuffed pasta in salted water for 3-4 minutes until they float. Drain, toss with 2 tablespoons olive oil and remaining 0.5 teaspoon black pepper. Serve hot.
Tools you’ll need
- large pot
- colander
- mixing bowl
- potato masher
- 3-inch cookie cutter or glass
- fork
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