Ravioli con Ragù di Pecora

Ravioli con Ragù di Pecora is a traditional pasta dish rooted in the mountainous regions of central Italy, particularly Abruzzo and Lazio, where sheep farming has historically been central to the local economy. The dish features hand-made ravioli filled with a mixture of ricotta and herbs, then served with a slow-simmered ragù made from sheep (pecora) meat, tomatoes, garlic, and often a touch of pecorino cheese. The robust, gamey flavor of sheep distinguishes this ragù from more common beef or pork versions.

A great version relies on tender, thin pasta that does not overwhelm the filling, and a ragù that has cooked for hours until the meat is falling apart and the sauce is deeply concentrated. The filling should be delicate and slightly creamy, complementing the richness of the meat sauce. At Da Rossella in Carsoli, Italia—as highlighted by cookwithfez—the dish is prepared with locally sourced pecora, reflecting the restaurant’s commitment to regional ingredients. The chef’s careful seasoning and respect for tradition produce a balanced, comforting plate.

Regional variations include substituting lamb for sheep meat in some areas, or using different pasta shapes like pappardelle or maccheroni when ravioli are not available. In Lazio, the ragù may incorporate a splash of white wine, while in Abruzzo, pecorino is more generously grated on top. Whether in a rustic trattoria or a home kitchen, Ravioli con Ragù di Pecora remains a celebrated example of the pastoral culinary heritage of central Italy.