Culurgiones

Pour the durum wheat semolina in a bowl and gradually add the cold water. Knead until you obtain a firm, homogeneous, and slightly elastic dough with a smooth surface. Cover with plastic wrap or clean kitchen towel moisten and let it rest for 30 minutes: the dough will settle and become easier to roll out.

Boil the potatoes with their skins on until the tip of a knife goes in easily. Peel them while still hot and mash them. Combine pecorino, chopped mint and crushed garlic; mix until smooth a mixture Smooth, firm, and dry. Let it cool completely before filling.

Roll out the dough on a lightly floured surface until thin and even. Rotate the dough as you work to maintain a consistent thickness. Cut out 7–8 cm (3.15 in) discs and cover them with a damp cloth. Work in small batches to prevent the dough from drying out and losing its elasticity.

Place a little filling in the center of each disc, fold it into a half-moon shape, and squeeze out any excess air. Pinch and roll the edges with small, even movements, forming a herringbone seal. Seal without tearing the pastry and arrange the culurgiones on floured trays, covering them until cooked.

Bring to a boil moderately abundant salted water and cook a few culurgiones at a time. Boil them for a few minutes, until the pasta is tender but firm and the ravioli rise to the surface without opening. Drain them carefully and season them immediately with a light tomato sauce or melted butter and sage. Finish with pecorino and mint.