Ravioli di ricotta al sugo di maiale

This recipe is a typical dish of winter, both for taste and for the high caloric value. To prepare the ravioli according to the typical recipe of Ragusa, pasta is made with flour and eggs, without any added water. In other area it’s with water and without eggs. To prepare the stuffing, the ricotta is very sifted. There are different ways to season it: with sugar, with saffron, with pepper, or simple. Using special stamps the famous ravioli are cut out. The sauce is cooked in a ceramic pot, with pork, sausage, red wine, onion and concentrated tomato extract (handmade during the summer according to the typical Sicilian recipe), mixed with water, cooked on slow fire for at least three hours. And at the end abundant grated caciocavallo ragusano cheese.

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