CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù

Cinnamon-Scented Ricotta Ravioli with Beef Ragù image

Categories Cookies Sauce Beef Ricotta Cinnamon Pastry Simmer Boil

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Cinnamon-Scented Ravioli
2 (15-ounce) containers whole-milk ricotta cheese
1/4 cup chopped fresh basil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
72 small square wonton wrappers
Beef Ragù
3 tablespoons olive oil
1 pound ground beef
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3/4 cup dry red wine
3 1/2 cups marinara sauce (store-bought or homemade; see page 224)
3 tablespoons extra-virgin olive oil, for serving
1/4 cup freshly grated Parmesan cheese, for serving

Steps:

To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, pepper, and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface. Spoon 1 tablespoon of the ricotta mixture into the middle of each square. Dip a pastry brush in a bit of water and wet the square around the ricotta mixture. Place another square over the filling. Carefully smooth out all the air bubbles and press firmly around the ricotta mixture to create a seal. Use a 2 3/4-inch square cookie cutter or a 3-inch round cookie cutter to cut out a ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.
To make the beef ragù: Heat the olive oil in a large, heavy skillet over medium heat. Add the ground beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion, and garlic. Continue cooking to brown the onion and carrot, about 4 minutes. Add the salt, pepper, tomato paste, and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes over low heat.
Bring a large pot of salted water to a boil over high heat. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with extra-virgin olive oil. Spoon the beef ragù over the ravioli. Sprinkle with Parmesan cheese. Serve immediately.