Cazini With Lamb Ragu | Saveur

Ingredients

• For the dough, filling, and topping:
• Dough:
• 2 1⁄4 cups plus 1 tsp. (300 g.) semola flour
• 3 large eggs
• 1 1⁄2 tsp. (5 g.) olive oil
• Filling and Topping:
• 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
• For the ragù:
• 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 and freshly ground black pepper
• 1⁄4 cup plus 2 Tbsp. red wine
• 2 cups chicken stock