- 4
Ingredients
- 3 cups Quick Tomato Sauce (recipe below) or your favorite store bought brand
- 1/2 cup squeezed, chopped, cooked fresh or frozen spinach
- 1/2 cup coarsely grated mozzarella
- 1/2 cup ricotta (whole milk or low fat)
- 1/2 cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- 32 square wonton wrappers
- shredded basil for garnish.
Preparation
Step 1
Bring a large pot of salted water to a boil. Make the tomato sauce.
In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.
Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce. To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.
Every time I make this recipe, which I do often, I marvel at its simplicity and tastiness. Why buy prepared tomato sauce, which is often loaded with all sorts of ingredients none of us needs (like high-fructose corn syrup), when you can make a much better sauce at home in about 25 minutes?
Directions
Finely chop the onion (about 1/2 cup). Heat the oil in a medium saucepan over medium heat until hot. Reduce the heat to medium-low; add the onion and cook 5 minutes or until it has softened. Press the garlic into the saucepan (about 2 teaspoons) and cook 1 minute longer.
While the onion and garlic are cooking, empty the canned tomatoes and their juice into a large bowl and break them into pieces with your hands or cut them with a kitchen scissors. Transfer them to the saucepan along with the red pepper flakes, if using. Bring the mixture to a boil over high heat. Turn the heat down to low and simmer the sauce, stirring occasionally, about 20 minutes until it has thickened. Add salt and black pepper to taste.