Ravioli with potato, mint, and pecorino filling in the style of Sardinia (Curligionis 'e patata) from Ultimate Pasta (page 156) by Julia della Croce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple tomato sauce (Sugo di pomodoro semplice); Fresh tomato sauce (Sugo di pomodoro fresco)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the fresh egg pasta recipe, p. 48. Can substitute extra virgin olive oil for beef fat, and pecorino Romano for pecorino Sardo cheese.

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