Culingionis
A Sardinian variant spelling of culurgiones, these are filled pasta shaped as half-moons or elaborately pleated bundles. The shape varies from area to area, ranging from small squares to forms with ridges recalling fishbones or flattened figs.
History & Tradition
Culingionis (also written culurgiones, culurzones, and kulurjones among many other spellings) are one of Sardinia's most iconic pastas. The shape varies from area to area: they can be small squares, have ridges that recall fishbones, look like a flattened fig, or around Ogliastra be fashioned into a little bundle and tied with a small sheaf of wheat. Some cooks pierce the bundle twice with a needle to prevent it from swelling too much during cooking. The many variant spellings reflect the rich local dialects across Sardinia's diverse communities.
Dough
How to Make
- Make a dough of semolina flour, kneading long and vigorously until firm and smooth.
- Let the dough rest, then roll out into a thin sheet.
- Top half of the sheet with walnut-sized balls of filling arranged 2 inches (5 cm) apart.
- Fold the uncovered half of the sheet over the filling.
- Seal the dough firmly around the filling with fingers.
- Cut the ravioli apart in the shape of half-moons.
- Boil in salted water, a few at a time, until cooked through.