Ravioli with Amatriciana Sauce

Ravioli with Amatriciana Sauce is an interesting fusion between a classic of stuffed pasta and a famous condiment from the cuisine of Lazio. The traditional Amatriciana is usually served with spaghetti or bucatini, but in this case, we are going to use it to dress some delicious ravioli. Here’s how you could prepare the dish, with an all-Italian twist.

Ingredients for the Ravioli (serves 4):

• 400 g of egg pasta for ravioli (ready-made or homemade)
• 250 g of ricotta
• 100 g of grated Pecorino Romano
• Salt and pepper to taste
• Nutmeg (optional)

Ingredients for the Amatriciana Sauce:

• 150 g of guanciale (you could use pancetta in its absence, but the authenticity will suffer)
• 400 g of tomato passata or peeled tomatoes
• 1 spicy chili pepper (or chili powder, according to taste)
• 1/2 glass of white wine
• Grated Pecorino Romano for sprinkling
• Salt to taste
• Extra virgin olive oil (a drizzle)

Preparation of the Ravioli:

1. Prepare the pasta for ravioli following the traditional recipe with flour and eggs. Let it rest before rolling it out.
2. Start working on the filling by mixing the ricotta with Pecorino Romano, salt, pepper, and a grating of nutmeg until you get a homogeneous mixture.
3. Roll out the pasta into thin sheets and place small amounts of filling on one of the sheets, keeping some distance between each.
4. Cover with another sheet of pasta and press down around the filling to seal the ravioli.
5. Cut the ravioli with a pasta cutter or a wheel and cook them in plenty of salted water.

Preparation of the Amatriciana Sauce:

1. Cut the guanciale into strips or cubes and sauté it in a pan without adding oil until it becomes crispy.
2. Remove the guanciale, and if necessary, pour a drizzle of oil into the same pan and add the chili pepper.
3. Deglaze with white wine and let it evaporate.
4. Add the tomato passata, a pinch of salt, and cook for about 15-20 minutes.
5. Add the guanciale back into the sauce and stir.

Assembling the Dish:

1. Carefully drain the ravioli and toss them in the Amatriciana sauce to coat well.
2. Serve the ravioli hot with a generous sprinkling of grated Pecorino Romano.

Curiosity

Amatriciana takes its origins from Amatrice, a small town in the province of Rieti. This sauce is famous for its strong flavor and its ability to match perfectly with various pasta shapes, even though using it with ravioli is a more modern and creative adaptation of the classic recipe.