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Jason Stoneburner is an expert pasta maker and chef with decades of experience. He’s the chef and partner at Stoneburner, Sunny Hill, and Stoup Brewing in Seattle.

Jason Stoneburner

Some of the world’s best treats come in small packages. Birthday presents adorned with bows and ribbons, <a href="/recipes/foie-gras-rocher">salty-sweet chocolate delights</a>, <a href="/recipes/how-to-make-shanghai-soup-dumplings-with-andrea-nguyen">steamy soup dumplings</a>—it’s these little packages of joy that make this occasionally dreary world just a wee bit better. The same can be said for culurgiones, the traditional Sardinian stuffed pasta. These chubby flavor packets, whose name refers to the “little bundles” of joy that they are, are easy enough to make at home any night of the week yet fancy enough to delight your loved ones. Traditionally filled with mashed potatoes and mint, they can also be stuffed to the brim with squash, sweet potato—really, anything else that might delight you.To get down and dirty with these stuffed delicacies, we’ve invited our pasta guru, Jason Stoneburner of Seattle’s <a href="https://www.stoneburnerseattle.com/home">Stoneburner</a>, to show us how it’s done. An expert on all things pasta, Jason’s got the tips and tricks it takes to lace up these pretty pouches. In about hour—and with only four ingredients—you can make pasta worthy of any Italian eatery. Move over, ravioli. It’s time to get culurgioned.OTHER PEOPLE’S IDEAS: A New Series from ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.

Ravioli’s Chubby Cousin: Culurgiones, With Jason Stoneburner