“Purse” Ravioli Stuffed with Lamb Ragù and Served with Broccoli Raab Sauce
3 to 4 servings
for the pasta:
3 cups flour
¾ cup water
salt to taste
for the ragù:
extra-virgin olive oil
1 stalk celery, peeled and finely chopped
1 carrot, peeled and finely chopped
1 medium-sized onion, finely chopped
flat-leaf parsley stalks
1 clove garlic unpeeled
1 sprig rosemary and 1 sprig sage bound with butcher’s string
¾ lb. lean lamb, finely chopped
¼ cup Cantele Negroamaro Teresa Manara
1 ½ cups peeled canned tomatoes, crushed, juice reserved
for the sauce:
1 bunch broccoli raab, washed, trimmed, and finely chopped
extra virgin olive oil
to finish the dish:
freshly grated Pecorino
extra-virgin olive oil
In a large pot, sauté the celery, carrot, onion, parsley, and garlic in 3 tbsp. extra-virgin olive oil. Add the cloves, chili flakes, and herbs, and when the onion begins to brown, add the meat and brown well over medium heat. Deglaze with the wine and cover for 1 minute. Remove the cover and allow the alcohol to evaporate. Add the tomatoes and their juice and simmer over low heat uncovered until all the liquid has been reduced. (If possible, make the ragù the night before and reserve in the refrigerator overnight; remove 20 minutes before preparing the dish and be sure to remove the clove, the garlic, and herbs before assembling the ravioli.
In the meantime, arrange the flour in a well on a pastry board and make the pasta by gently adding the water and working the dough with your hands until you obtain a ball as soft as a baby’s bottom. Add more or less water as needed. Transfer the dough to a mixing bowl, cover with a kitchen towel, and let the dough rest in a cool place for 20 minutes.
Roll out the pasta on a well floured pastry board. Use a knife to make squares roughly 1½ to 2 inches on each side. Distribute a teaspoon of ragù into the center of each square and then pull up the sides and squeeze in the middle to form a “purse.” Use a knife or scissors to remove any excess dough.
Cook the broccoli raab in salted, boiling water. When tender, strain, reserving some of the cooking water. Purée the broccoli raab in a vegetable mill with a few drops of the cooking water, a drizzle of extra-virgin olive oil, and a pinch of salt. Strain the purée using cheesecloth to obtain a smooth, velvety, and lightly creamy texture. Transfer to a sauce pan and reduce over medium heat or until the desired thickness has been obtained.
Cook the ravioli “purses” in boiling salted water for 5 minutes, making sure not to overcrowd the pot and that the ravioli do not stick to one another.
Distribute the broccoli raab sauce in the bottom of a serving dish, top with the purses, and then drizzle with extra-virgin olive oil. Sprinkle with pecorino and serve (the pecorino can be added before the sauce, giving the sauce a richer consistency).
Serve with Cantele Negroamaro Teresa Manara or Cantele Salice Salentino Riserva.