Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino
This ravioli recipe celebrates some of Calabria's most beloved flavours. The pasta parcels are filled with a mix of pecorino, provola, eggs and soppressata, before being dressed in a spicy tomato sauce enriched with pork.
Time
2 hours 10 minutes
Ingredients
3 tbsp of extra virgin olive oil
1 garlic clove, crushed
1 chilli, preferably a spicy Calabrian variety
1/2 onion, peeled and finely chopped
1/2 carrot, peeled and finely chopped
200g of pork mince
400g of plum tomatoes, peeled and roughly chopped
400g of plain flour, sifted
4 eggs
1 pinch of salt
3 eggs
200g of provola cheese, finely chopped
200g of soppressata, finely chopped
50g of pecorino, grated
pecorino, grated
Instructions
Step 1
Begin by making the sauce with which you’ll season the ravioli. In a large saucepan set over a medium heat, fry the garlic and chilli in olive oil for a couple of minutes, until just fragrant. Discard them both and stir in the onion and carrot. Cook until soft, for about 10 minutes, stirring often
Step 2
Add the pork mince and brown evenly, then add the tomatoes. Set the heat to low, cover and cook for about 1 hour, or until thickened. Taste and season, remove from the heat and set aside until ready to use
Step 3
To make the fresh pasta, start by creating a mound with the flour on a work surface. Make a well in the centre and crack the eggs into the well. Beat the eggs with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together. Carry on with your hands, kneading the dough until smooth and elastic. Flatten the dough slightly, wrap it in cling film and leave to rest for 1 hour
Step 4
Meanwhile, make the filling. Boil 2 of the eggs for 7 minutes, then peel and finely chop. Add them to a bowl with the provola, soppressata, grated pecorino and the remaining (raw) egg. Stir to combine into an even mixture, adding a little more grated cheese if the mixture appears to be too wet
Step 5
Next, divide the dough into 3 pieces and roll them out using a pasta machine – I normally stop at the second-to-last setting. Arrange the sheets of pasta on a floured work surface and trim into neat rectangles
Step 6
Using a teaspoon, arrange small mounds of filling onto the laid out pasta sheets, leaving about 2cm in between each of them. Fold the sheet of pasta onto itself. Press down the pasta in between the mounds of filling to seal the ravioli and remove any air bubbles. Then, using a pasta wheel or a ravioli cutter, cut out the ravioli
Step 7
Bring a large pot of salted water to a rolling boil. Add the ravioli and cook until they float to the top. Meanwhile, reheat the sauce
Step 8
Drain the ravioli with a slotted spoon and transfer to the pan with the sauce. Sauté in the sauce for a couple of minutes, until evenly coated. Serve right away with a dusting of grated pecorino
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