culirgionis e patata
400g of flour
4 medium sized potatoes (approx 500g)
120g of Viscido cheese (if you cannot find this then use Feta)
80g Pecorino stagionato (aged Pecorino cheese)
2 cloves of garlic
A bunch of fresh mint
Tomato pasta sauce (see Pasta & soups – chard ravioli recipe)
30g of lard
Place the flour on a work top and make a well in the middle. Prepare some slightly salty tepid water and slowly add to the well of flour bringing the flour and water together from the centre with two fingers. Take your time with this process, add the water a little at a time so as not to be left with a too wet pasta. Once you have brought all of the pasta and water together to form a pliable consistent pasta put it to one side whilst you prepare the filling.
Boil the potatoes in slightly salty water, peel whilst hot and then place them in a bowl and mash with a fork. Now add your cheeses (grated) and mix together without adding any salt. Finely chop the onion and fry over a medium heat with the lard. Crush the garlic and add to the onions with four or five leaves of fresh mint. The idea here is to bring all of these flavours together in the pan and soften the onion and garlic, be careful not to over fry and colour the onions too much. Once the onion, mint and garlic have all softened and begun to slightly colour add to the potato and cheese mix and fold together with a fork.
Take the pasta that you made earlier and knead for a minute or two, roll out on a work surface and using either a stamp or a glass cut into discs of between 8-9cm. Now place a small ball of your potato mix in the centre of your pasta discs and close into a cone shape crimping and sealing the edges tightly. Once you have made all of the ravioli lightly sprinkle them with flour.
Bring a pan of salty water to the boil and add the ravioli in batches removing them with a slotted spoon when they float to the surface.
Serve with a tomato sauce (see the chard pasta recipe under this same section) and lots of grated pecorino cheese.