Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 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 1/5oz 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

Instructions Jump to Ingredients ↑

  1. 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.


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