Ingredients for the dough:

• 500g durum wheat semolina
• 250 ml water
• A pinch of salt

Ingredients for the filling:

• 500g potatoes
• 200g grated Sardinian pecorino cheese
• A bunch of finely chopped fresh mint
• Salt and ground black pepper

For the dressing:

• Oil
• 1 clove of garlic
• Tomato puree
• Fresh basil

Dough preparation:

• In a bowl, combine the durum wheat semolina with a pinch of salt. Gradually add the water as you mix until the dough is smooth.
• Knead the dough on a floured surface until it is elastic and not sticky. Cover the dough with a damp tea towel and let it rest for at least half an hour.

Stuffing preparation:

• Boil potatoes in salted water until tender. Drain and mash them with a potato masher or fork.
• Add grated pecorino cheese and chopped mint to the mashed potatoes. Mix well and taste, adding salt and pepper to taste.

Culurgiones preparation:

• Roll out the dough on a lightly floured surface. Cut it into circles about 8 to 10 cm in diameter.
• Place a small amount of the filling in the center of each circle of dough.
• Fold the circle in half over the filling, forming a crescent. Gently press down on the edges to seal the Culurgiones, making sure to get rid of the air inside.
• To give these ravioli their traditional shape, gently fold the sealed edges inward and join the ends together to create a sort of ear. This step takes practice, so don't worry if they aren't perfect on the first try.

Sauce preparation:

• Heat a round of oil in the pot and sauté the garlic clove after removing the soul.
• As soon as the garlic is golden, pour in the tomato puree and salt to taste.
• Cook on a low flame until the sauce has thickened.
• Add a few basil leaves and cook for another 5 minutes.