Total time: 2hr 15m
Preparation Time: 75m

For 4 people

Nutritional Information

Contains 376 Kcal, 14g Protein, 42g Carbohydrates, 16g Fat


  • Noodle dough
  • 50 g white flour
  • 125 g durum wheat semolina
  • 0.25 tsp salt
  • 1 dl water
  • 1 tbsp olive oil
  • Filling
  • 200 g mealy potatoes, cooked in their skins, freshly boiled
  • 100 g ricotta
  • 2 tbsp peppermint, finely chopped
  • 1 garlic clove, pressed
  • 70 g Pecorino, grated
  • salt and pepper to taste
  • Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 400 g tomato, sliced
  • 0.5 tsp sugar
  • salt and pepper to taste
  • 1 dl water
  • To assemble
  • salted water, boiling
  • 1 tbsp peppermint, coarsely chopped

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  • Noodle dough

    Mix the semolina, flour and salt in a bowl, pour in the water and oil, knead into a smooth dough. Wrap in cling film and leave to rest at room temperature for approx. 1 hr.
  • Filling

    Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, leave to cool slightly. Mix with the ricotta, pecorino, mint and garlic, season.
  • To shape

    Roll out the dough in batches to approx. 2 mm thick, cut out circles (approx. 8 cm in diameter). Place approx. 1 tbsp of filling on each circle, fold the dough and use two fingers to press together the ends and create a plaited effect.
  • Sauce

    Heat the oil in a frying pan, sauté the shallot and garlic, add the tomatoes, water and sugar, season and simmer for approx. 10 mins.
  • To assemble

    Cook the culurgiones in boiling salted water for approx. 5 mins., drain and mix with the sauce, garnish with mint.
  • Tip:

    Sprinkle with a little grated pecorino romano.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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