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In a medium bowl, combine ricotta cheese, sugar, and orange zest.
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For the dough:
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Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge.
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Brush around the filling lightly with some of the beaten egg.
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Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal.
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Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
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Bring a large pot of salted water to a boil
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Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes.
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Serve hot with the Sicilian Style Meat Sauce.
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Recipe courtesy Emeril Lagasse, 2001
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Special Equipment: Pasta machine
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In the bowl of a food processor combine the flour and salt.
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Turn on processor and mix well.
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With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
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Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed.
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Bring a pot of salted water to a boil
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Take a handful of dough at a time and form into a firm ball.
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Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions.
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Repeat with the remaining dough.
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Inactive Prep Time:
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Ease of preparation: intermediate
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In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions.
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Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes.
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Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil.
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Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes.
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Using a hand-held immersion blender, puree the sauce until smooth.
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Heat the remaining oil in a skillet and add the pork ribs.
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Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides.
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Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning.
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Serve over pasta or Ragusa-Style Ricotta Ravioli.
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Note: You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli.
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Any unused pasta sauce may be frozen for up to 2 months.
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Inactive Prep Time: 3 hours
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Ease of preparation: easy
