A recipe for the delicious and challenging culurgiones filling, featuring fluffy potato, salty pecorino cheese, and refreshing mint. This filling is traditionally used in Sardinian ravioli.
Start the peeled and quartered potatoes in cold salted water, then bring to a boil and cook until fork-tender, about 20 minutes. Drain thoroughly and pass through a ricer or mash with a fork. Allow to cool. Add the mashed potatoes to a bowl. Fold in the pecorino, mint, and garlic, and season to taste with salt & pepper. Then stir in the beaten egg. Chill the mixture for an hour or so before using.
