Ravioli alla Potentina

Ricotta-Filled Ravioli with Pork Ragu

Preparation info
  • Serves


    (about ravioli)
    • Difficulty


Appears in

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


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