Cheese Ravioli with Red Sauce
One of the most famous Sunday recipes, the most frequently made fresh pasta in this corner of Sicily.
Like almost all fresh pasta from southern Italy, it is a dough made only of flour and water, with no added egg. It takes about an hour or two to prepare, with usually two or three people helping with the process. This is commonly a winter dish. You prepare it until the temperatures are too hot, which is a large part of the year in this sunny Meditteranean climate.
Of course there are many variations of ravioli, but the ricotta filling and the base of dough and seasoning that we share here is in its simplest and most traditional form.
A Traditional Recipe Without Meat
The most traditional combination is that between ravioli and sauce, also pork or veal stewed for at least 3 hours in the tomato sauce. In this case, we suggest you prepare a quick, simple red sauce that’s a cross between a savory sauce and a tomato marinara —like the style made in the past when meat was not easy to find.
The sauce and the ravioli: the marriage between the creamy, slightly sweet ricotta filling and the acidic red sauce creates that typical sweet and sour contrast that is always loved in Sicily. One of the taste legacies left by the Arabs.
Yield: 3 servings
- 300gr of all-purpose flour
- 150gr of water
- Salt to taste
- 250gr of ricotta, whole milk
1. With the help of a rolling pin, roll out the dough.
2. After cutting into strips considering the space to then be able to turn the dough on it and lay the ricotta with a spoon, with the help of your finger, trying to spread them out the same size.
3. Note: This is an important step (the below image illustrates it well). Turning the adjacent dough excess of each strip horizontally over the dollops of ricotta. Now, with the help of a glass create semicircles.
4. Once we have achieved the half-circle ravioli, we enclose each raviolo with the tines of a fork. Sealing thoroughly so the ravioli do not open while they are cooking in rapid boiling water.
5. Well, there we are! Lightly dust a clean tray with flour. Now, we lay our ravioli on the prepared trays — being careful to leave space between each raviolo (they stick!). When the water has reached a boil, carefully drop the ravioli into the hot water and allow to boil for a few minutes. After 3 minutes start to taste them to ensure they are cooked properly. Drain and serve with the sauce on top.
What’s left to do now? Enjoy with family, laughter, storytelling, and a glass of Nero D’Avola wine. Have a nice Sunday!