Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies

Giovanna's rustic and marjoram-flecked ravioli are dressed with the rich tomato sauce from a pork stew. You may remember there is another Giovanna in New York who made a similar recipe, but she is from the neighbouring town of Ragusa, and this Giovanna does not sweeten her ricotta or add orange zest. Instead is the zinging floral thyme like flavour of marjoram which is used.
For the filling: 300g cows milk ricotta, well drained. 1 egg yolk, 1 tablespoon marjoram leaves, minced, black pepper
For the stew: 2 sausages, 3 pork chops, 100g cubed pancetta (not smoked), one onion or large spring onion, 1 clove, some (garlic) chives, 2 tablespoons tomato concentrate, 400ml tomato pasta, 1 glass red wine. Salt if necessary.
For the pasta: 400g semolina flour. 200g of liquid - in Giovanna's case it's 5 eggs, but you could also use all water, or one egg and the rest water. It's up to you.

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