Ravioli alla Potentina

Name: Ravioli alla Potentina (Ricotta-Filled Ravioli with Pork Ragu)
Yield: Serves 6 (about 36 ravioli)
Cuisine: Italy
Ingredients: ¼ cup tomato puree; ¼ teaspoon grated nutmeg; Salt and freshly ground pepper; 3 cups canned crushed plum tomatoes; 1 tablespoon finely chopped garlic; ¾ cup dry red wine; 2½ cups fresh ricotta (see Note); ½ cup grated pecorino cheese; ¼ cup finely chopped fresh parsley; Salt and freshly ground pepper to taste; Basic Homemade Pasta for 6; 6 tablespoons grated pecorino cheese; 1½ pounds ground pork; 2 cups finely chopped onions; 2 tablespoons olive oil; ¾ cup finely chopped carrots; ¾ cup finely chopped celery

Ricotta-Filled Ravioli with Pork Ragu

Preparation info

Serves
36
(about ravioli)

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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

Ingredients

Ragu

2 tablespoons olive oil
1½ pounds ground pork
2

Europe
Italy
Pasta
Mediterranean

Method

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 an