Spinach And Three Cheese Ravioli With Sugo Sauce

By á-174942

Ingredients

• FILLING:
• 1 recipe Pasta Dough for Ravioli (see recipe)
• 1 container ricotta cheese - (15 oz)
• 2 balls fresh buffalo mozzarella - (8 oz ea) water drained, and cheese shredded
• 1/2 cup freshly-grated Parmesan
• 2 cups fresh baby spinach finely chopped
• 1 large egg
• Kosher salt to taste
• Freshly-ground black pepper to taste
• SAUCE:
• 1/4 cup extra-virgin olive oil
• 1 medium onion chopped
• 2 garlic cloves minced
• 2 anchovy fillets
• 1/2 cup pitted kalamata olives
• 2 tablespoons capers drained
• 1/2 bunch fresh basil leaves
• 2 cans whole peeled tomatoes - (28 oz ea) drained, and hand crushed
• Kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 24

Preparation

Step 1

Make the pasta dough as directed in the master recipe.

To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.

To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.

This recipe yields 24 ravioli.