Ragusa Style Ricotta Ravioli Recipe

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Ragusa Style Ricotta Ravioli
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  1. For the filling:
  2. In a medium bowl, combine ricotta cheese, sugar, and orange zest.
  3. For the dough:
  4. Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some of the beaten egg. Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
  5. Bring a large pot of salted water to a boil
  6. Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes. Serve hot with the Sicilian Style Meat Sauce.
  7. Basic Pasta Dough (Pasta All' Uovo):
  8. Recipe courtesy Emeril Lagasse, 2001
  9. Special Equipment: Pasta machine
  10. In the bowl of a food processor combine the flour and salt. Turn on processor and mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed.
  11. Bring a pot of salted water to a boil
  12. Take a handful of dough at a time and form into a firm ball. Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions. Repeat with the remaining dough.
  13. Yield: about 1 3/4 pounds fresh pasta
  14. Prep Time: 30 minutes
  15. Cook Time: 2 minutes
  16. Inactive Prep Time:
  17. Ease of preparation: intermediate
  18. Ragusa Style Meat Sauce:
  19. In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth.
  20. Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ragusa-Style Ricotta Ravioli.
  21. Note: You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli.
  22. Any unused pasta sauce may be frozen for up to 2 months.
  23. Yield: about 2 quarts of sauce
  24. Prep Time: 15 minutes
  25. Cook Time: 20 minutes
  26. Inactive Prep Time: 3 hours
  27. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1290.41 Kcal (5403 kJ)
Calories from fat 587.88 Kcal
% Daily Value*
Total Fat 65.32g 100%
Cholesterol 911.08mg 304%
Sodium 1534.75mg 64%
Potassium 862mg 18%
Total Carbs 128.26g 43%
Sugars 21.38g 86%
Dietary Fiber 8g 32%
Protein 48.53g 97%
Vitamin C 47.2mg 79%
Iron 6.2mg 34%
Calcium 264.3mg 26%
Amount Per 100 g
Calories 193.28 Kcal (809 kJ)
Calories from fat 88.05 Kcal
% Daily Value*
Total Fat 9.78g 100%
Cholesterol 136.46mg 304%
Sodium 229.88mg 64%
Potassium 129.11mg 18%
Total Carbs 19.21g 43%
Sugars 3.2g 86%
Dietary Fiber 1.2g 32%
Protein 7.27g 97%
Vitamin C 7.1mg 79%
Iron 0.9mg 34%
Calcium 39.6mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.5
  • 35

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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