| Ingredients |
| 1 |
Pasta dough |
recipes in doughs and sauces section |
| For filling- |
| 2 |
Ricotta cheese |
1 container |
| 3 |
Fresh mozzarella, drained and shredded |
2 balls |
| 4 |
Parmesan cheese, grated |
1/2 cup |
| 5 |
Fresh baby spinach, finely chopped |
2 cups |
| 6 |
Egg |
1 large |
| 7 |
Kosher salt |
to taste |
| 8 |
Freshly ground black pepper |
to taste |
| For sauce- |
| 9 |
Onion, chopped |
1 |
| 10 |
Garlic, minced |
2 cloves |
| 11 |
Anchovy fillets [optional] |
2 |
| 12 |
Pitted kalamata olives |
1/2 cup |
| 13 |
Capers, drained |
2 tablespoons |
| 14 |
Fresh basil leaves |
1/2 bunch |
| 15 |
Whole peeled tomatoes, drained and crushed |
2 cans |
| 16 |
Extra-virgin olive oil |
1/4 cup |
| 17 |
Kosher salt |
to taste |
| 18 |
Freshly ground black pepper |
to taste |
| Method |
For filling- Combine all the ingredients of filling in a bowl, stir to incorporate.
For sauce- Heat olive oil in a pan over medium heat, add the onion, garlic and
anchovies and cook until fragrant and soft, for about 5 minutes. Now add
the olives, capers and basil, and cook for 1 minute. Add tomatoes and
cook over low heat by stirring it, until the liquid is cooked and the sauce
thickens, for about 20 minutes. Season with salt and pepper.
For ravioli- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the
counter and sheet of dough with flour, lay out the long sheet of pasta and
brush the top surface with the egg wash, which acts as a glue. Drop a
tablespoon of the filling on 1/2 of the pasta sheet, about 2-inch apart. Fold
the other half over the filling like a blanket. Now with the fingers, gently
press out air pockets around each mound of filling. Use a sharp knife to
cut each pillow into squares and crimp the 4 edges with the tins of a fork
to make a tight seal.
Boil a good quantity of water in a large pot, add salt and fresh ravioli and
cook until the pasta floats on the surface. Drain and place on the serving
dish, pour the sauce over, toss well, sprinkle with the grated parmesan
cheese and serve.
|
| Servings -4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
The classic ravioli filling is the spinach and cheese. Freshly
made ravioli served with delicious sugo sauce, makes this dish a party
pleaser.
|
|
