Italian Villages – Recipe of Ragusana Ravioli
Ingredients for ravioli pasta
- 4 cups of semolina flour
- 4 eggs at room temperature
- Water
- Salt
- 14 oz ricotta cheese
- 1/2 cup sugar
- Marjoram
- Pepper
Ingredients for the pork sauce
- 1 l tomato sauce
- 5 pork ribs
- 17,5 oz sausage
- ½ onion
- ½ carrot
- 1 bay leaf
- ½ glass of red wine
- 1 stick of celery
- Evo oil
Directions (Ravioli Pasta)
In a bowl, combine the ricotta cheese, sugar, a pinch of pepper and marjoram. Mix the ingredients and set aside.
Build a so-called “fountain” on the work surface with the flour and break the eggs right in the center. Gently mix by adding a pinch of salt and 1 cup of water to combine the ingredients. Knead until you have an elastic and smooth mixture; wrap it in cling film and let it rest for about 30 minutes.
At the end of the time, roll it out with a rolling pin until you get a thin dough, no more than half a millimeter thick. Use a Pasta cutter wheel to create squares of equal size, helping you with a little durum wheat semolina. Alternatively, you can use a glass or a pastry cutter. The number of squares must be even as you will need one part for the previously prepared mixture and a part to cover it. Put half a tablespoon of ricotta cheese in the center of the square and cover with more pastry. Seal the ends with the help of a fork. Leave the ravioli ready on a floured pastry board.
Directions (Pork Sauce)
Prepare chopped onion, celery and carrot. Pour it into a large pot with the oil and add the short ribs. Brown all sides and add the sausages. Pour in the red wine and let it evaporate. Add the sauce, bay leaf, salt, pepper and two glasses of water. Cook over low heat for about 3 hours (2 hours with the lid on, the last without), adding more water if the sauce dries up.
After coooking the sauce, boil the salted water in a saucepan and cook the ravioli pasta. After having drained them, add them to the sauce and serve hot.
If the ravioli are left over, don’t hesitate to reheat them in our Smoothwall containers in a preheated oven for 10 minutes at 340° F.
