Sardinian Potato-filled Ravioli (TODO)

Makes 6 servings Mozart

The use of fresh mint in the potato filling and as a garnish give these Sardinian ravioli, Sardegna-Culurgiones de Patata, a very distinctive aroma and flavor that perfectly
complements the vanilla and floral aromas in cooked Mozart potatoes. Mozart potatoes also pair exceptionally well with tomatoes, which makes a simple tomato-based sauce the best topping for them.


For the Potato Filling:

  • 4 medium-large Mozart potatoes
  • 2½ cups grated pecorino cheese
  • 5 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1½ tablespoons chopped fresh mint, plus more for garnish
  • ¼ teaspoon kosher salt

For the Pasta Dough:

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • ½ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • ½ to ¾ cup water

For the Tomato Sauce:

  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1-28 oz. can crushed tomatoes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Make the potato filling. Boil potatoes in salted water until cooked through, drain, and cool slightly. Peel potatoes, transfer to a mixing bowl, and mash with a potato masher. Add the cheese, olive oil, garlic, mint, and salt to the mashed potatoes and knead with your hands until well combined. Cover and store in refrigerator until ready to use.
  2. Make the pasta dough. Combine all-purpose flour, semolina flour, and salt in a mixing bowl. Add the olive oil and 1/2 cup water and mix with a wooden spoon. Continue adding water as needed to form a smooth but firm dough. Transfer dough to a floured work surface and knead until the dough is smooth and springy, but not sticky. Cover with a kitchen towel or plastic wrap and set aside to rest while you make the sauce.
  3. Make the sauce. Heat the oil in a heavy sauce pan over medium-low heat, add the garlic and cook for 1 minute until fragrant. Add the tomatoes, salt and pepper, and simmer on low heat for 30 minutes while you assemble and cook the ravioli.
  4. Assemble the ravioli. Divide the pasta dough into 3 pieces. Working with one piece at a time, roll dough out on a floured work surface to roughly 1/8-inch thickness. Using a 3-inch cookie cutter, or a drinking glass with a 3-inch opening, cut circles out of the dough. Place one pasta round in the palm of your hand and add a tablespoon of potato filling in the center of the dough. Fold the dough over into a half moon shape and pinch the edges of the pasta closed. Continue with remaining pasta rounds. Place filled ravioli on a sheet pan lined with parchment paper. Re-roll leftover dough once or save for another use.
  5. Cook and serve the ravioli. Bring a large pot of water to a boil, add a pinch of salt, and boil 4-6 ravioli at a time until they float to the surface, about 3-5 minutes. Continue with remaining ravioli. Serve ravioli immediately with tomatoes sauce and garnished with fresh mint.