Ricotta-Stuffed Candy with Meat Sauce. Fresh pasta candies with ricotta are an original and tasty first course for adults but will drive kids crazy.

Served with an excellent meat sauce, but they are also very good simply with butter and sage.

They are a delicious traditional dish where the pasta and the filling based on ricotta but not only blend into a unique mix. I opted to use only ricotta, but if you want, you can add well-drained boiled spinach.

They are a first course, very simple to make, with a delicate and appetizing flavor thanks to the creaminess of the grated cheese and the softness of the ricotta that accompanies it.

Thanks to their meat-free filling, these ravioli are also suitable for those following a vegetarian diet and can be customized with your favorite spices.

The ricotta pasta candies are quite simple to make but the result is really scenic and very beautiful to bring to the table, especially on special occasions or festive days.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 1 Hour
Portions: 4/5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Ricotta-Stuffed Candy with Meat Sauce

1 1/8 cup all-purpose flour
2 eggs
1/2 cup semolina flour
salt
7 oz mixed ricotta (or sheep ricotta)
2 oz parmesan (Grated)
to taste nutmeg
salt
1.1 lbs ground beef (mixed)
oz carrot (1.75)
1/2 stalk celery
tomato puree (1 bottle of 26 oz)
1/4 cup white wine
2 3/4 tbsp extra virgin olive oil
salt
1 tbsp tomato paste
1.75 oz onion

Tools

1 Pasta Machine
1 Kitchen Scale
Fluted Wheel Cutter
1 Skimmer
Pots
1 Saucepan

Steps for Ricotta-Stuffed Candy with Meat Sauce

For the Bolognese sauce, start by finely chopping the celery, peeled and trimmed carrot, and peeled onion with a knife.
When the sauté is golden, add the ground meat.
Then deglaze with the wine. When the wine has evaporated, add a tablespoon of tomato paste and stir.
Add the tomato puree, salt, pepper, and mix well.
Stir occasionally, and if it is drying out too much, add a little water (or unsalted broth if available).
Lower the heat to the minimum, cover the pot three-quarters and let it cook for about 2/3 hours. The sauce must cook very gently over low heat.
Dough preparation:
Place the flours in a mound and place the eggs in the center. Beat them slightly with a fork.
Work the dough for a long time to make it smooth and compact.
Shape it into a ball, wrap it in a towel, and let it rest for 30 minutes or cover it with a plate.
In a bowl, work the drained ricotta with the grated cheese, adding nutmeg and salt, and mix very well.
(To drain the ricotta, let it drain in a colander for at least two hours).
Take the dough and roll out a thin sheet with the rolling pin or pasta machine.
A very thin sheet.
Make sure it doesn’t stick to the work surface.

Then cut it with a knife into many rectangles 2.36 in wide and 1.57 in long.

Slightly moisten the edge that will enclose the filling with water.

Distribute the filling as in the photo and wrap the pasta around the filling.
Press the two ends together. (Press with a finger to adhere the pasta well to the sides of the filling).
Squeeze the two ends. (Then with the tips of your fingers, shape your stuffed pasta candies).
Place them on a tray well dusted with semolina.
Cook for about 6-7 min in salted boiling water and dress with meat sauce
Enjoy your meal.

Tips

If you want to freeze the tortelli, place them on trays well-spaced apart and let them freeze completely before transferring them to food bags. When needed, cook them directly in boiling water while still frozen.

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