Ravioli di Ricotta al Sugo di Maiale
Fresh pasta parcels filled with spiced sheep's milk ricotta, served in a slow-cooked, savoury pork and tomato sauce.
- Prep
- 50 min
- Cook
- 75 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Heavy saucepan
- •Pasta rolling pin or machine
- •Fluted pastry cutter
- •Mixing bowls
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 25 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 640 kcal
Instructions
- 1
Heat the olive oil in a heavy saucepan over medium-high heat.
- 2
Add the pork chunks and sear until browned on all sides.
- 3
Add the chopped onion and cook until soft and translucent.
- 4
Pour in the red wine and let it bubble until reduced by half.
- 5
Pour in the tomato passata with half a teaspoon of salt.
- 6
Cover and simmer on low heat for one hour until the meat is tender.
- 7
Knead the semolina and eggs together until a firm, smooth pasta dough forms.
- 8
Wrap the dough tightly and rest at room temperature for thirty minutes.
- 9
Mix the drained ricotta, cinnamon, sugar, and half a teaspoon of salt until smooth.
- 10
Roll the dough thinly, dollop tablespoons of filling, fold over, and seal into squares.
- 11
Cook ravioli in boiling salted water for three to four minutes until they float.
- 12
Gently toss the drained ravioli in the pork sugo and serve with grated cheese.
Chef's tips
Ensure the ricotta is thoroughly drained to avoid soggy pasta pockets. Seal the edges of each raviolo firmly to prevent the filling from leaking during boiling. The light touch of cinnamon and sugar is essential to replicate the authentic Ragusan flavour profile.
Ingredient substitutions
- fresh sheep's milk ricotta → well-drained cow's milk ricotta
- Caciocavallo Ragusano DOP → aged Pecorino Siciliano or Parmigiano Reggiano
Storage
Store leftover sauce and cooked ravioli separately in airtight containers in the fridge for up to two days.
Reheating
Reheat the pork sauce gently on the hob, then warm the cooked ravioli directly in the simmering sauce for two minutes.
Common mistakes to avoid
- •Using wet ricotta, which causes the pasta to burst while boiling.
- •Rolling the pasta dough too thick, resulting in chewy, doughy edges.
- •Omitting the pinch of cinnamon, which removes the signature flavour of Ragusa.
Serving suggestions
Cooked Ravioli di Ricotta al Sugo di Maiale?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sicily
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
