Ravioli alla Potentina

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