Cazini With Lamb Ragu

Name: Cazini With Lamb Ragu
Ingredients: 2 1⁄4 cups plus 1 tsp. (300 g.) semola flour; 3 large eggs; 1 1⁄2 tsp. (5 g.) olive oil; 1 3⁄4 cups plus 2 Tbsp. ricotta; 1⁄2 cup plus 2 Tbsp. grated Pecorino Romano, plus more for serving; 1 tbsp. plus 1 tsp. sugar; 1 generous pinch freshly ground cinnamon; 1 generous pinch freshly ground nutmeg; 1 large egg; Pinch of kosher salt; 2 cups coarsely puréed whole peeled tomatoes, preferably San Marzano; 4 garlic cloves, divided; 3 tbsp. olive oil, divided; 1 fresh marjoram sprig; 1 1⁄2 tsp. thinly sliced fresh sage; 1 1⁄2 tsp. minced fresh rosemary; 1⁄4 tsp. crushed red chile, coarsely ground; 1 1⁄2 tsp. ground fennel pollen (optional); 1⁄2 cup plus 2 Tbsp. minced yellow onion; 1⁄2 cup minced celery; 1⁄2 cup minced fennel, fronds removed; 1⁄4 cup minced carrot; 1 1⁄4 lb. ground lamb; Kosher salt; freshly ground black pepper; 1⁄4 cup plus 2 Tbsp. red wine; 2 cups chicken stock

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Easy cheese-filled ravioli dressed with a classic meat sauce.

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