For me, both the process of making homemade ravioli and the joyous event of eating homemade ravioli are equally comforting. The whirring sound of the pasta machine kneading the semolina-based dough combined with the smell of the hearty Bolognese sauce simmering on the stove is a match made in heaven. This process does take a bit of time and patience, but is well worth it.
I added a secret ingredient to the ravioli’s ricotta-based filling: ground cinnamon. You might associate the warm flavor of ground cinnamon with desserts or sweet dishes, but when combined with the smooth ricotta cheese and meat sauce, this dash of warm flavor is an unexpected delight.
(To view this recipe, courtesy of Mami Camilla Cooking School in Sorrento, Italy, click on the blue title of the blog post above*)
Homemade Cinnamon-Ricotta Ravioli with Bolognese Sauce
Ingredients:
- Ravioli Recipe Courtesy of Mami Camilla Cooking School*
- FOR THE RAVIOLI: (feel free to use your favorite store bought, fresh cheese ravioli as well)
- 800 grams semolina flour
- Boiling water
- Dash of salt
- 2 egg whites, lightly whisked for egg wash
- FOR THE FILLING:
- Ricotta cheese
- Pinch of salt and pepper
- 1/4 cup grated Parmesan cheese
- Pinch of ground cinnamon
- FOR THE MEAT SAUCE:
- 6 tablespoons olive oil
- 2 cloves garlic, sliced
- 3 celery stalks, diced
- 4 carrots, peeled, diced
- 4 small chipolina onions, chopped
- 500 grams pork, minced
- 500 grams beef, minced
- 100 milliliters white wine
- 400 grams tomato paste
- 1 teaspoon salt
- 3 bay leaves
- 1 liter water
Directions:
- For the ravioli:
- On a flat work surface form well with flour. Gradually add just enough boiling water to make a medium hard dough. Continue to work dough until it’s well blended and compact. Cut dough in 4 pieces; form squares about the width of pasta machine; dust well with extra flour.
- Feed dough through pasta machine set on n.10; fold in half; repeat. Dust with flour; feed dough through machine set on number 7. Dough will begin to thin and lengthen. Dust with flour; arrange dough in ribbon folds; feed into the machine on number 5. Repeat process until all dough has been used.
- Fold each piece of pasta in half to mark mid-point; open and lay flat. Using 2.5-centimeter ravioli cutter, lightly mark circles in double rows along one half of dough. Leave about 1-centimeter between circles to allow for cutting. Using pastry bag, pipe 1 tablespoon of filling in center of each circle.
- Spread egg white wash along edges of dough. Fold other half of dough over filling. Use slightly smaller round form to lightly stretch dough over filling. Press edges with fingers to seal.
- Cut each ravioli with cutter. Place on floured surface to dry. Cook in salted boiling water until ravioli floats to the top; remove with large slotted spoon.
- Add cooked ravioli to marinara sauce. Heat over low heat for about 2 minutes or until pasta is well coated. Garish with Parmesan cheese and fresh basil. Serve immediately.
- For the meat sauce:
- In saucepan, heat oil over high heat 1 minute or until hot. Reduce heat to low. Add celery, carrots and onions. Sauté slowly about 15 minutes or until soft. Add pork and beef; stir well. Sauté 10 minutes or until meat is nicely browned. Add wine; cook 2 minutes. Add tomato paste, salt, bay leaves and water; stir until well blended. Cook over low heat 30 minutes.
Tagged: basil, bolognese sauce, cheese, crushed tomatoes, grassfed beef, ground beef, ground cinnamon, Italian, Italy, marinara sauce, meat sauce, pasta, ravioli, red wine, ricotta cheese
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