Ravioli alla Potentina

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

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