Spinach And Three Cheese Ravioli With Sugo Sauce

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	118ml	Freshly-grated Parmesan
2 cups	292g / 10oz	Fresh baby spinach - finely chopped
1 cup	198g / 7oz	Egg (large)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - chopped (medium)
2		Garlic cloves - minced
2		Anchovy fillets
1/2 cup	118ml	Pitted kalamata olives
2 tablespoons	30ml	Capers - 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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