Tortelli di Ricotta Dolce Pomodoro e Maggiorana

This is my personal take on a ravioli recipe from my beloved homeland, Abruzzo. We call it sweet ricotta because it celebrates the natural sweetness of fresh ricotta, and as a result this recipe has less salt than usual, no sugar and a touch of cinnamon. The tortelli are served with a sumptuous tomato sauce made with passata di datterini from Imperiale d’Abruzzo, grated pecorino cheese, and fresh marjoram.