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

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

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