Ravioli di Ricotta con Sugo Semplice

Ravioli di Ricotta con Sugo Semplice is a classic Italian pasta dish that likely originated in central Italy, particularly in regions like Tuscany or Emilia-Romagna, where fresh pasta and ricotta cheese are staples. The key ingredients are a tender egg pasta dough and a filling of fresh ricotta, often enriched with eggs, grated Parmesan, nutmeg, salt, and pepper. The sugo semplice – a simple sauce – typically consists of crushed San Marzano tomatoes, garlic, extra virgin olive oil, and fresh basil, cooked briefly to preserve brightness. A great version is distinguished by paper-thin pasta that yields without mushiness, a creamy, lightly seasoned ricotta filling that is neither dry nor watery, and a sauce that complements rather than smothers the ravioli. Regional variations include adding spinach to the ricotta (ricotta e spinaci) or substituting the tomato sauce with butter and sage, common in northern Italy. In Brittoli, Italia, Bar Trattoria Le Taverne serves a rendition of this dish that has been praised by the culinary guide *Sentieri Golosi*, highlighting the venue’s commitment to traditional Abruzzese home cooking. There, the ravioli are often paired with a local pecorino and a light tomato sauce that lets the fresh ricotta shine. The simplicity of the dish demands high-quality ingredients and careful handcrafting, making it a benchmark of rustic Italian pasta-making.