CINNAMON-SCENTED RICOTTA RAVIOLI WITH BEEF RAGù
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.
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Owen Murphy
o@gmail.comI'm not a huge fan of ricotta cheese, but I loved the cinnamon-scented filling in this dish.
J.D Diya
j-d@hotmail.comThis was my first time making beef rag. It was a bit intimidating, but the instructions were easy to follow and it turned out great.
Alex Hasan
alex.hasan55@yahoo.comI didn't have any cinnamon on hand, so I substituted nutmeg. It turned out great!
Mansur Ngt
n-m@gmail.comThis dish was a bit too rich for my taste. But my husband loved it.
Muhammadshafiqueshaikh Shafiqueshaikh
smuhammadshafiqueshaikh@gmail.comI had some trouble getting the ravioli to seal properly. But other than that, the dish turned out great.
Rumana Akther
aktherr@hotmail.comThis dish was a bit more time-consuming to make than I expected, but it was worth it. The flavors were amazing!
oussama tounekti
tounekti.o40@hotmail.comThe pasta was cooked perfectly. It was al dente and had a great texture.
Rj Mccoy
mccoy@gmail.comThe beef rag was rich and savory. It was the perfect complement to the ricotta filling.
Hodan xuseen maxamad
h_maxamad@gmail.comI loved the cinnamon-scented ricotta filling. It was so unique and flavorful.
Zyah Wilson
w-zyah19@hotmail.comThis was my first time making ravioli and it turned out great! The instructions were easy to follow and the dish was delicious.
Oussama Galliarde
g3@gmail.comI've made this dish several times now and it's always a hit. The flavors are amazing and it's relatively easy to make. I highly recommend it!
Jean Samuel Marcelin
jm28@hotmail.comThis was absolutely delicious! I made it for my family and they loved it. The cinnamon-scented ricotta filling was so unique and flavorful, and the beef rag was rich and savory. The pasta was cooked perfectly and the whole dish came together beautifu