Culurgiones from Pastificio Vincenza Mura are a true gem of Sardinian gastronomy – handcrafted stuffed pasta with a distinctive shape resembling an ear of wheat. These traditional ravioli originate from the Ogliastra region and are filled with a rich, creamy blend of potatoes, aged pecorino cheese, garlic, and mint, giving them a unique, fresh, and layered flavor.

Each culurgione is sealed by hand using the “spighitta” technique, which creates a symbolic grain-like braid. This not only gives them an elegant appearance but also reflects their deep cultural significance – they are often prepared for holidays, family celebrations, and as a gesture of remembrance for ancestors.

The dough is made from durum wheat semolina, water, extra virgin olive oil, and salt, while the filling is carefully balanced to achieve the perfect harmony of savory, creamy, and aromatic notes. Culurgiones are cooked in salted water until they float to the surface and are typically served with a simple tomato sauce, butter and sage, or simply drizzled with olive oil and sprinkled with grated cheese.