I hope you’re having a great Easter weekend. We are spending the weekend at home, cleaning, toilet training and cooking. On Good Friday I decided to was a great opportunity to make fresh pasta, while I had a couple of grandparents home to watch my tot. I love making pasta, but its something I don’t do often. However, recently I was catching up on Gastropod episodes (my favourite podcast channel) and I listened to Remembrance of Things Pasta: A Saucy Tale. This really got me yearning to make homemade pasta.
So I finally got out the handwritten Italian recipes that I learned while studying in Milan. As part of our Food and Culture course at the university, we had about five cooking lessons that taught us how to make regional dishes. We actually had to write the recipes in Italian, while we watched and help the chef making the dishes. So with a little help from my Italian dictionary, I refreshed my memory on some of those delicious and more unusual dishes we made.
One of the dishes I prepared was Culurgiones Campidanese. This regional Sardinia filled pasta, typically containing potatoes, pecorino cheese, casu ‘e fitta (Sardinian cheese), mint and pepper, but it varies from town to town. It is served with a tomato sauce or butter and sage and can also be grilled or fried. The town of Ulassai (Ogliastra, Sardinia), until the 1960s, only prepared this filled pasta on the day of the dead (sa di e ir mortos). Other towns throughout Oglisstra and Barbagia regions also served this dish for special occasions, such as giving thanks at the end of a wheat harvest and to honour their ancestors. The culurgiones is a symbol of esteem, respect and friendship.
The recipe that we made at the university didn’t contain cheese, possibly because some of us were dairy free. Since I’m a big lover of Pecorino cheese (a hard sheep cheese), next time I would add it for a bit more flavour. The culurgiones were filled with potato, mint saffron and black pepper. So I have shared my translated and hopefully accurate account of this recipe for you today.
For the shape of this pasta, I consulted this Youtube video. I’m not sure I nailed the shape but I haven’t had as much practice as these ladies.
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As promised I have written for you today my recipe for Hot Smoked Salmon and Ricotta Ravioli. I prepared this dish for my family on New Year’s day, using my new Kitchen Aid attachments that I received for Christmas. I was lucky enough to get the Pasta Roller and Ravioli Roller from Santa, which I had been dreaming off for years.
I first used an electric pasta machine when I did a cooking class in Milan. I couldn’t believe how easy it was and wished someday I would get my own. Since then I have been using a manual pasta machine, but I needed a second person to help me. Now I can do it all myself and lucky for little Octavia I can cook her favourite pasta anytime now.
For this recipe, I prepared the pasta from start to finish using my KitchenAid Stand Mixer, Pasta Roller and Ravioli Roller. If you don’t have these items, you can still prepare the pasta dough by hand, use a manual pasta machine to roll the pasta sheets out thin and then fill and cut the ravioli by hand. The ravioli attachment does give you some half-sized ravioli, that you wouldn’t have if doing completely by hand. I still cooked them since they are great for checking if your pasta is cooked through enough. In the KitchenAid Ravioli Roller booklet, it does recommend the setting to use with the Pasta attachment. I did go a bit thinner when I made my pasta sheets since I had already done a trial. The setting they recommended gave me ravioli that was so thick that the filling didn’t shine.
If your dairy free, you don’t need to use ricotta. In the future, I would probably use an alternative, as it doesn’t make much difference with for the filling. You just need something that will help make the salmon a little bit creamy when blending. If you don’t have eggs, you could always use soft tofu for the pasta dough. This is something I am yet to try but wouldn’t mind seeing how it turns out. I recommend the New Zealand King smoked salmon fillet, which I bought from Aldi. Otherwise wild or organic smoked salmon filet would also be great. If you can’t get smoked you can always use good quality freeze or frozen salmon, which you could and cool in preparation.
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