The dish, depending on the country of origin, is present in several variants: • in
Ogliastra and in the inland areas (including
Sadali, on the border with Ogliastra) they are prepared with fresh
durum wheat semolina dough and a filling of Sardinian
pecorino cheese (fresh for one or two days, as in
Talana, or aged in other towns), or with a filling of
potatoes,
garlic and
mint as in
Gairo,
Ulassai and
Bari Sardo. In the latter town, instead of pecorino, is used, a particular sour cheese put in brine, and the culurgione is closed with the fingers so as to form a small spiga. In
Jerzu, the mint is replaced by (
nepitella). The culurgione is then cooked in boiling water and seasoned with olive oil, lately with tomato sauce and grated pecorino cheese. • closing method on both sides is a characteristic of the villages of Jerzu, Talana,
Urzulei, Bari Sardo and
Ilbono. • in all the mountain areas of Ogliastra and in Bari Sardo the stuffing is strictly accompanied by garlic, while in coastal Ogliastra by onion. • the
culurzones of
Barbagia di Ollolai, also imported from Ogliastra, are stuffed with fresh pecorino cheese and are served with a tomato sauce and diced pork, or alternatively with tomato sauce and fresh sausage, all topped with grated aged pecorino cheese. • in
southern Sardinia, and generally in the
Campidano area, there are other recipes for
culurgiones: the ravioli is prepared with fresh durum wheat
semolina pasta with a filling of fresh sheep or goat
ricotta cheese,
egg and
saffron (and the addition in some cases of Sardinian pecorino cheese,
nutmeg,
chard or
spinach). After cooking, the culurgioni is seasoned with fresh
tomato sauce,
chilli pepper and
basil and a sprinkling of pecorino or other grated cheese. In
Teulada, on the other hand, a simpler recipe is preferred, with a filling of fresh goat cheese (sheep cheese is less frequent) in the quadrangular
culurgiones ( in the local dialect). The seasoning is usually tomato sauce and a sprinkling of aged goat cheese. ==Additional information==