Spinach Ravioli With Tomato Sauce (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 ounce italian salami, finely diced, or pulsed in a food processor |
4 cloves garlic, minced |
1 28 -ounce can san marzano plum tomatoes, drained, juices reserved |
5 or 6 fresh basil leaves, plus more for garnish |
pinch of sugar |
kosher salt and freshly ground pepper |
1 1/2 pounds frozen spinach-and-cheese ravioli |
1 ounce ricotta salata or parmesan cheese, grated |
Directions:
1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
2. Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.
3. Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g
4. Photograph by Antonis Achilleos
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