Cinnamon-Scented Ricotta Ravioli with Beef Ragù

Name: Cinnamon-Scented Ricotta Ravioli with Beef Ragù
Yield: 4 to 6 servings
Ingredients: 2 (15-ounce) containers whole-milk ricotta cheese; 1/4 cup chopped fresh basil; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper; 1 egg, lightly beaten; 72 small square wonton wrappers; 3 tablespoons olive oil; 1 pound ground beef; 1 carrot, peeled and chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons tomato paste; 3/4 cup dry red wine; 3 1/2 cups marinara sauce (store-bought or homemade; see page 224); 3 tablespoons extra-virgin olive oil, for serving; 1/4 cup freshly grated Parmesan cheese, for serving

January 26, 2012

Using cinnamon to flavor a beef dish may sound strange to anyone who is not familiar with the cuisine of southern Italy, where the Moorish influence is apparent in the seasonings of many dishes. I promise, though, the spice is a fantastic addition. The cinnamon gives the sauce a little sweetness and a little heat all in one without being spicy, per se. Try it.

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