Cinnamon-Scented Ricotta Ravioli with Beef Ragu

My favorite Food Network chefs are Rachael Ray and Giada De Laurentiis. I can't say enough good things about either of them. I use their recipes about 60 % of the time. I made this dish knowing that it might be time consuming. Making the ravioli was the most difficult part. I wish that I could say that I have mastered the art of using wonton wrappers, but I have not. Making fresh pasta is on my to do list, but I haven't had the energy for it yet. I enlisted my daughter to help me fill the ravioli so that cut my time down considerably.

Cinnamon-Scented Ricotta Ravioli with Beef Ragu
Source: Everyday Pasta by Giada De Laurentiis

Ravioli
2 -15 oz containers of whole milk ricotta cheese ( I used skim milk ricotta)
1/4 c. chopped fresh basil
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 egg, lightly beaten
72 small square wonton wrappers

Beef Ragu
3 tbsp olive oil ( I used 1 tbsp)
1 pound of ground beef ( I used ground turkey)
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp tomato paste
3/4 c dry red wine ( I used 1/4 c. wine and 1/2 c. beef stalk)
3.5 c marinara sauce ( I used store-bought)
3 tbsp EVOO, for serving ( I omitted)
1/4 c. Parmesan cheese, for serving

Directions:

To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, peppe and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface.
Spoon 1 tablespoon of the ricotta mixture into the middle of each square, Dip a pastry brush in water and wet the square around the mixture. Place another square over the filling. Carefully smooth out all the air bubble and press firmly around the ricotta mixture to create a seal. Use a 23/4 inch square cookie cutter or a 3 inch round cookie cutter to cut our the ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.

To make the ragu: Heat the oil in a large, heavy skillet over medium heat. Add the beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion and garlic. Continue cooking to brown the vegetables, about 4 minutes. Add the s&p, tomato paste and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes on low heat.

Bring a large pot of salted water to a boil. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with EVOO. Spoon the beef ragu over the ravioli. Sprinkle with cheese. Serve immediately.