Spinach and Three Cheese Ravioli with Sugo Sauce
Filed under
Pasta
Recipe courtesy Tyler Florence. Makes 24 ravioli. Uses Pasta Dough for Ravioli (its own recipe).
Ingredients
- Pasta Dough for Ravioli, 1 recipe
- 15 oz Ricotta, 1 container
- 16 oz Mozzarella, 2 (8-ounce) balls fresh buffalo, drained and shredded
- 1/2 cup Parmesan, freshly grated
- 2 cup Baby spinach, fresh, finely chopped
- 1 Egg, large
- Kosher salt
- Black pepper, freshly ground
- 1/4 cup Olive oil, extra-virgin, for the sauce
- 1 Onion, medium, chopped
- 2 clove Garlic, minced
- 2 Anchovy, fillets
- 1/2 cup Kalamata olive, pitted
- 2 tbsp Capers, drained
- 1/2 bunch Basil, fresh leaves
- 2 can Tomato, 28-ounce whole peeled, drained and hand-crushed
Directions
- Make the pasta dough as in the master recipe.
- Filling: stir all the filling ingredients together.
- Sauce: coat a wide saute pan with olive oil over medium heat. When hazy, cook the onions, garlic and anchovies 5 minutes, until soft and fragrant. Add the olives, capers and torn basil.
- Carefully add the tomatoes (nothing splashes like tomatoes) and cook over low heat until thick, about 20 minutes. Season.
- Fill, cut and cook the ravioli as in the dough recipe and toss them in the sauce.