Ravioli the Maremma way - Maremma is a gorgeous, rugged coastal region between Tuscany and Lazio on the Thirrenian Sea. This eclectic dish has all the elements of the
vigorous and varied character of old Tuscany. If you can buy
good-quality fresh pasta near you, get the tortelli (large ravioli)
filled with ricotta and spinach—then all that’s left for you to do is
prepare the sauce.

Ingredients:

FILLING
3/4 cup DeLallo Whole Milk Ricotta
1/2lb fresh spinach
1 egg
1/2 cup Parmigiano Reggiano cheese
Freshly grated nutmeg

SAUCE
3 tablespoons of DeLallo Extra Virgin Olive Oil
1 chopped shallot
4 oz. of lean ground veal
4 oz. of lean ground pork
4 oz. of Italian sweet sausage
½ cup red wine
½ cup beef or chicken broth
1- 28 oz can DeLallo Imported Crushed Tomatoes
A pinch of fresh sage, rosemary and 2 bay leaves
Salt and pepper
Directions:

If you are making your own fresh pasta, you’ll need to start with kneaded dough made with a pound of flour and five eggs. After resting, the dough should be rolled out in thin layers by hand, on a wooden board with a wooden rolling pin. The preparation should be done fairly quickly to avoid drying out the dough. If you’re not in the habit of preparing fresh pasta at home, using an electric dough kneader or other time-saving kitchen appliances is perfectly fine.