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1
To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, pepper, and egg in a large mixing bowl.
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2
Stir to combine.
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3
Place 8 to 10 wonton squares on a dry work surface.
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4
Spoon 1 tablespoon of the ricotta mixture into the middle of each square.
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5
Dip a pastry brush in a bit of water and wet the square around the ricotta mixture.
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6
Place another square over the filling.
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7
Carefully smooth out all the air bubbles and press firmly around the ricotta mixture to create a seal.
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8
Use a 2 3/4-inch square cookie cutter or a 3-inch round cookie cutter to cut out a ravioli.
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9
Place the ravioli on a dry baking sheet and continue with another batch of ravioli.
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10
The mixture should make about 36 ravioli.
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11
To make the beef ragu: Heat the olive oil in a large, heavy skillet over medium heat.
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12
Add the ground beef and cook until it is starting to brown, about 5 minutes.
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13
Add the carrot, onion, and garlic.
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14
Continue cooking to brown the onion and carrot, about 4 minutes.
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15
Add the salt, pepper, tomato paste, and red wine.
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16
Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste.
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17
Continue cooking until the wine is almost completely evaporated.
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18
Add the marinara sauce and bring to a simmer.
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19
Cover and cook for 10 minutes over low heat.
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20
Bring a large pot of salted water to a boil over high heat.
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21
Add the ravioli in batches, being careful not to overcrowd the pot.
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22
Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes.
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23
Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with extra-virgin olive oil.
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24
Spoon the beef ragu over the ravioli.
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25
Sprinkle with Parmesan cheese.
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26
Serve immediately.
