Ravioli alla Potentina

Ricotta-Filled Ravioli with Pork Ragu

Preparation info

  • Serves


    (about ravioli)
    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This ravioli is from the region of Basilicata, from around Potenza.



  • 2 tablespoons olive oil
  • pounds ground pork
  • 2 cups finely chopped onions
  • ¾ cup finely chopped carrots
  • ¾ cup finely chopped celery
  • 1 tablespoon finely chopped garlic
  • ¾ cup dry red wine
  • 3 cups canned crushed plum tomatoes
  • ¼ cup tomato puree
  • ¼ teaspoon grated nutmeg
  • Salt and freshly ground pepper


Prepare the ragu: Heat the olive oil in a large sauté pan over high heat. Add the pork and cook, stirring frequently, until no longer pink. Spoon off fat. Add the chopped vegetables and cook over medium heat until tender, about 20 minutes. Stir in the garlic and cook a few minutes more. Stir in the wine, crushed tomatoes, and tomato puree; simmer about 20 minutes. Season with nutmeg and salt and pepper to taste.

Combine the filling ingredients. Roll, fill, and cut the ravioli as directed on, using 1 tablespoon for each piece.

Heat a large pot of salted water to boiling and, at the same time, heat the ragout. Drop the ravioli into the boiling water and simmer 4 to 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Spoon the ragu over the ravioli and sprinkle with pecorino. Serve hot.