Atlanta-style Ravioli with Southern Flair

Ingredients

In this Atlanta-style adaptation, we incorporate Southern ingredients and flavors to give the traditional Italian ravioli a unique twist. The original dish typically features a filling of ricotta cheese and spinach, served in a classic tomato sauce. However, we substitute spinach with collard greens and add smoked bacon to infuse the ravioli with a smoky Southern flavor. The tomato sauce is also enhanced with a touch of barbecue sauce to give it a hint of tangy sweetness. We alse have the original recipe for Ravioli alla Napoletana, so you can check it out.

• For the ravioli: For the ravioli:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 3 large eggs 3 large eggs
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (150g) cooked collard greens, finely chopped 1 cup (150g) cooked collard greens, finely chopped
• 1/2 cup (75g) cooked and crumbled smoked bacon 1/2 cup (75g) cooked and crumbled smoked bacon
• Salt and pepper to taste Salt and pepper to taste
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons barbecue sauce 2 tablespoons barbecue sauce
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Grated Parmesan cheese Grated Parmesan cheese
• Fresh basil leaves Fresh basil leaves

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 55g (Sugars: 8g)
• Protein: 17g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the ricotta cheese, collard greens, and smoked bacon. Season with salt and pepper.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
4. 4.
   Place teaspoon-sized dollops of the ricotta mixture onto one sheet of pasta, leaving space between each dollop.
5. 5.
   Gently place another sheet of pasta on top and press around the filling to seal the ravioli.
6. 6.
   Use a ravioli cutter or a sharp knife to cut out individual ravioli squares.
7. 7.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
8. 8.
   In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
9. 9.
   Pour in the crushed tomatoes and barbecue sauce. Season with salt and pepper. Simmer for 10-15 minutes.
10. 10.
    Serve the cooked ravioli with the tomato sauce. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before cooking. Blanch them in boiling water for a few minutes until tender, then drain and finely chop.
• Smoked bacon — Choose a high-quality, smoky bacon for the best flavor. Cook until crispy before crumbling it for the ravioli filling.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the ravioli filling and tomato sauce in advance and refrigerate them until ready to use.
• Experiment with different barbecue sauces to find your favorite flavor profile for the tomato sauce.

Serving advice

Serve the Atlanta-style ravioli hot, garnished with grated Parmesan cheese and fresh basil leaves. Pair it with a side of garlic bread or a simple green salad for a complete meal.

Presentation advice

Arrange the ravioli on a plate, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with a fresh basil leaf for an elegant touch.