Spinach and Three Cheese Ravioli with Sugo Sauce

Name: Spinach and Three Cheese Ravioli with Sugo Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets anchovy fillets; 473 milliliters fresh baby spinach, finely chopped; 454 grams fresh buffalo mozzarella, water drained and shredded; 2 kilograms whole peeled tomatoes, drained and hand crushed; 2 Tbsps capers, drained; 1 large egg; 1 bunches fresh basil leaves; 2 garlic cloves, minced; 118 milliliters pitted kalamata olives; 24 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 1 medium onion, chopped; 118 milliliters freshly grated Parmesan; 425 grams ricotta cheese

Spinach and Three Cheese Ravioli with Sugo Sauce might be just the Mediterranean recipe you are searching for. This gluten free, primal, and pescatarian recipe serves 24. One serving contains 132 calories, 7g of protein, and 10g of fat. It works well as a reasonably priced side dish. If you have kosher salt and pepper, baby spinach, parmesan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the pasta dough as directed in the master recipe.

Ingredients you will need

Pasta Dough

Combine all the ingredients in a mixing bowl, stirring to incorporate.

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Anchovies

Olive Oil

Garlic

Onion

Sauce

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper