There is a delicious combination of flavours in this recipe. The cloves used in the sauce marry very well with the cinnamon used in the filling. It makes a fabulous dish for special occasions such as weddings which, in the Abruzzi villages, are of prime importance! I can recall weddings in these parts where the feasting began at noon and ended at 8 p.m. at the earliest!
First make the sauce. Melt the butter and fry the onion and the meat together until the onion is soft and the meat well browned, then add the garlic and the cloves, cover and simmer for about 10 minutes. Pour in the wine, raise the heat and evaporate the alcohol for 2–3 minutes, then add the tomatoes. Stir thoroughly together, then season with salt and pepper to taste. Cover and simmer for about 1 hour.
Now make the filling. Mash the ricotta to a smooth consistency. Beat the sugar and cinnamon into the egg, then stir in the ricotta to make a creamy mixture. Set this to one side while you prepare the pasta.
Make the pasta dough as usual with the flour, 4 of the eggs and the salt. Roll the dough out into 2 very thin sheets of approximately equal size. Beat the remaining egg with
Bring a large pan of salted water to the boil. Slide in the ravioli and cook them for about 6–7 minutes, or until they return to the surface. Scoop them out with a slotted spoon and arrange them on individual warm plates. Spoon a little of the meat and tomato sauce over each portion and hand the grated cheese separately.
© 1990 Valentina Harris. All rights reserved.