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Spinach And Three Cheese Ravioli With Sugo Sauce

Type: Pasta
Courses: Main Course

Recipe Ingredients

1   Pasta Dough for Ravioli - (see recipe)
  Filling
1   Container ricotta cheese - (15 oz)
2   Balls fresh buffalo mozzarella - (8 oz ea) - water drained, and
  Cheese shredded
1/2 cup 118mlFreshly-grated Parmesan
2 cups 292g / 10ozFresh baby spinach - finely chopped
1 cup 198g / 7ozEgg (large)
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
  Sauce
1/4 cup 59mlExtra-virgin olive oil
1 cup 62g / 2.2ozOnion - chopped (medium)
2   Garlic cloves - minced
2   Anchovy fillets
1/2 cup 118mlPitted kalamata olives
2 tablespoons 30mlCapers - drained
1/2   Fresh basil leaves
2   Whole peeled tomatoes - (28 oz ea) - drained, and
  Hand crushed
  Kosher salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D64) - from the TV FOOD NETWORK

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