Pasta Grannies share Giovanna's Sicilian ravioli and pork ragu

Giovanna Bellia La Marca spent her childhood in Ragusa, Sicily before moving with her parents to New York. Here she shares the recipe for 'ravioli ragusani' - which is in fact a mixture of ricotta filled ravioli (with added sugar and orange zest) and cavatelli pasta, served with a pork ragu. It is from an time when sugar was treated like a spice and could pop up in any course, not just dessert. It's definitely A Thing in southern Italy - and we have filmed it a couple of times before.
Giovanna has also written a cookery book on Sicilian food which you can find on Amazon. The ingredients for her recipe is below. Giovanni now has her own YouTube channel: https://www.youtube.com/channel/UCMDxYdV4-06rR2AZgBJo5hQ

Pasta dough
1 1/2 cups semolina flour
1 1/2 cups all purpose flour
1 teaspoon Kosher salt
4 eggs
2 Tablespoons of extra virgin olive oil
2-4 Tablespoons of water (depending on egg size)

Ricotta Filling
1 1/2 lbs fresh Italian Deli Ricotta, drained
4 Tablespoons sugar
Grated rind of 1 orange

Pork Ragú - Sugo di Maiale
1/4 cup extra virgin olive oil
1 onion, chopped
red pepper flakes (optional)
two 28 ounce can peeled Italian San Marzano tomatoes +1/2 can water
If available: 2 Tablespoons Stratto from Ragusa dissolved in 1/2 cup water
salt to taste
1 Tablespoon sugar
1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves, 2 tablespoon fennel seeds, whole or ground
2 Tablespoons extra virgin olive oil
1 1/2 lbs pork shoulder, cut into large cubes
1 1/2 lbs Italian pork sausage, each link cut in half
1 cup wine, red or white, good table wine,

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