Ravioli di Ricotta con Sugo di Coda

Ravioli di Ricotta con Sugo di Coda is a classic Italian pasta dish from Tuscany, pairing delicate ricotta-filled ravioli with a slow-cooked oxtail ragù. The dish likely originated in central Italy, where robust meat sauces are common, and ricotta-stuffed pasta is prized for its creamy contrast. Key ingredients include fresh egg pasta, sheep’s milk ricotta for the filling (often seasoned with nutmeg, salt, and pepper), and oxtail braised with soffritto, tomato, red wine, and aromatic herbs until the meat is tender enough to be shredded. A great version is distinguished by paper-thin, silky pasta that holds the filling without bursting; a filling that is light, not too wet, and subtly seasoned; and a deeply concentrated, unctuous sugo that clings to each raviolo. The oxtail must be cooked until its collagen melts into the sauce, yielding a velvety richness. At Osteria il Cantiere in San Giorgio a Colonica, the dish is prepared via Sentieri Golosi, a project that champions traditional Tuscan recipes, emphasizing the local ricotta and long-simmered sugo as the soul of the dish. Regional variations may swap ricotta for a blend with spinach, add Parmesan to the filling, or use beef cheeks or short ribs instead of oxtail. Some versions finish with a dusting of grated pecorino or a sprinkle of fresh thyme. The core identity remains the juxtaposition of tender pasta, creamy cheese, and a savory, gelatinous sauce born from slow cooking.