Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese provides a similar creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is a budget-friendly alternative.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is a lower-calorie option, while vegetable oil can be more affordable.

Giovanna starts by making her pork ragu using a mixture of sausage, pancetta, and steak, which she browns in a little olive oil.

She tears up a bay leaf and adds it to the pan.

Giovanna deglazes the pan with a glass of red wine.

Next, she chops up a large spring onion with her knife.

She adds two heaped tablespoons of homemade tomato concentrate and dissolves this with a little water.

Then, she adds a bottle of her homemade tomato passata to the pan.

Giovanna adds the green shoots from her garlic cloves and leaves this to simmer over low heat for an hour.

For the ravioli dough, she uses around 500 grams of semolina flour, setting a handful aside for later use.

She makes a well in the flour, cracks in 5 eggs, and beats them with a fork, gradually incorporating the flour to form the dough.

Giovanna kneads the firm dough, which is a combination of semolina flour and eggs, and leaves it to rest.

For the filling, she uses cow's milk ricotta, 1 egg yolk, minced marjoram, and freshly ground black pepper, mixing everything together thoroughly.

She halves her dough for easier rolling, turning it regularly to ensure an even thickness.

Giovanna cuts large squares from the rolled dough and places a spoonful of ricotta filling in the middle of each square.

She wets the edges with water and folds them to make pillow-shaped ravioli, sealing the edges tightly.

After sealing, she trims the ravioli with a pastry cutter.

Giovanna cooks the ravioli in boiling salted water for around 10 minutes.

She prepares a plate with the meaty tomato sauce before adding the cooked ravioli and ladling more sauce over them.

Finally, she garnishes the dish with minced marjoram.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens