RAVIOLI al Ragù Bolognese

The origin of the Ragù is not Italian but French and in fact the term Ragù derived from the French "ragout", indicating a kind of cooking of pieces of meat (or even fish) stewed with vegetables, similar to stew, but the period of origin of the Italian recipe is not exactly known.

However, it is possible to indicate a ​​deadline, namely that of the arrival of the tomato in Europe, which took place at the end of the sixteenth century. The first written source to mention a recipe for ragù serving as sauce for pasta appears to be a late eighteenth century manuscript written by chef Alberto Alvisi.

The "ragù" was thus already present on the tables of the Renaissance Aristocrats, initially as a dish in its own right (as it still is in French cuisine) and only later used to flavor pasta.

CURIOSITY

Not until October 1982 the Bologna delegation of the Italian Academy of Cuisine submitted the recipe for Bolognese ragù to the Chamber of Commerce, Industry, Crafts and Agriculture of Bologna, to promote the continuity and respect for the Bolognese gastronomic tradition in Italy and in the world. Ragù is not just a tradition in Bologna but for example also in Naples.

DIFFERENCES

With "Ragù alla Bolognese we mean an almost "white" sauce where meat and very little tomato (often concentrated) predominate, cooked between 30 minutes and 3-4 hours depending on the type of meat used. In Bologna, egg tagliatelle are preferred.

In the "Neapolitan Ragù version, the sauce is cooked for up to 6 hours in abundant San Marzano tomato sauce because the meat is not chopped but left in pieces. In Naples, the combination of Ragù and classic maccheroni is preferred.

First choose and prepare the sauce then bring the water to a boil and cook your Ravioli for exactly 2.5 minutes , do not cover the pan during cooking and stir the ravioli gently every now and then. Then collect the ravioli with a skimmer and put them in the pan with the sauce for 1 minute to mix.

 TIP!! The pasta cooking water is rich in mineral salts and starch, keep it and add a few spoonfuls to better mix the pasta with the sauce and give it more creaminess in a natural way.

 SUGGESTED RECIPES:

•  Carrots alla Cumina favorite from Pasta Cecchi!
•  Butter and sage
•  With Mushroom mix
•  Parmesan Cream

Ingredients: beef, pork, durum wheat, wheat flour, egg, Parmigiano Reggiano, Grana Padano, red wine (contains sulfites), carrot, celery, red onion, water, tomato paste, milk, herbs, salt, spices.

Allergen: gluten, wheat, egg, cow's milk, sulfites, celery and lactose. May contain traces of fish, nuts.