Jumbo Ravioli Il Bambino Recipe

Prepare filling (skip if using store-bought ravioli)

In a bowl combine ricotta, 1/4 cup finely grated Parmesan, egg yolk (if using), nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and chill while you prepare sauces. If using prefilled jumbo ravioli, let them come to room temperature before cooking.

Bring a large pot of salted water to a rolling boil when ready to cook ravioli. Keep water at a gentle boil; you will cook ravioli briefly (3–5 minutes depending on thickness).

Bloom saffron: place saffron threads in 2 tbs hot (not boiling) water and set aside for at least 5 minutes so it releases color and aroma.

Heat 2 tbs olive oil and 1 tbs butter in a medium skillet over medium heat. Add diced onion, carrot and celery and cook, stirring, until softened and translucent, about 5–6 minutes.

Add minced garlic and cook 30 seconds until fragrant. Add pancetta (if using) and cook 1–2 minutes. Increase heat to medium-high and add ground beef. Break up meat with a spoon and brown until no longer pink, about 4–5 minutes.

Stir in 1 tbs tomato paste and cook 1 minute. Deglaze with 1/4 cup wine and let it reduce by half, scraping up browned bits.

Add 1/2 cup stock, 1/2 cup crushed tomatoes, bloomed saffron (including liquid), bay leaf, 3/4 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer gently 12–15 minutes until sauce is slightly thickened and flavors meld. Adjust seasoning. Remove bay leaf before serving.

Heat 1 tbs olive oil in a small saucepan over medium-low heat. Add sliced garlic and cook gently until fragrant and just golden, about 1 minute (do not burn).

Add 1/2 cup crushed tomatoes, torn basil, 1/4 tsp salt and 1/4 tsp black pepper. Simmer very gently 6–8 minutes to let flavors blend. Keep warm. This is a bright counterpoint to the richer saffron bolognese.

Place cherry tomatoes, 1 tsp olive oil and 2 tbs water or white wine vinegar in a small skillet. Season with 1/4 tsp salt and a pinch of black pepper. Cover and heat over medium until tomatoes begin to soften and skins blister, about 4–5 minutes.

Remove lid and cook another 1–2 minutes until tomatoes are just beginning to collapse but still hold shape. Remove from heat and set aside.

Toss 1 cup arugula with 1 tsp lemon juice, 1 tbs olive oil, 1/8 tsp salt and 1/8 tsp black pepper. Hold until plating so greens remain bright and crisp.

Preheat broiler or a skillet. Brush focaccia slices with butter or olive oil on both sides. Toast in skillet over medium heat or under broiler until golden and crisp, about 2–3 minutes per side (watch carefully).

Rub the warm toasted focaccia lightly with the cut side of the halved garlic clove for a subtle garlic note. Keep warm.

Cook the jumbo ravioli: gently add ravioli to the boiling salted water and cook until they float and are tender, typically 3–5 minutes (follow package instructions if using store-bought). Use a slotted spoon to transfer ravioli directly to the saffron bolognese skillet (or a shallow warm bowl) with a little cooking water reserved if needed to loosen sauce.

Nestle the ravioli in the saffron bolognese so they’re lightly coated. Spoon a few teaspoons of the quick marinara alongside or over some ravioli for contrast (think streaks or small pools rather than covering everything).

Arrange poached cherry tomatoes around and on top of the ravioli for fresh acidity and color.

Place the dressed arugula to the side or atop the ravioli as a peppery bed. Scatter Parmesan shavings and 1/4 cup freshly grated Parmesan over the dish. Add microgreens if using and a light sprinkle of red pepper flakes if desired.

Serve each portion with a slice of toasted garlic-rubbed focaccia on the side to mop up saffron bolognese and marinara. Offer extra grated Parmesan at the table.