Typical of Neapolitan cooking, classic puttanesca sauce can be made entirely with pantry ingredients and prepared in the time it takes to cook the ravioli. For this recipe, we’ve swapped in cherry tomatoes for the usual canned, which not only add texture, but a burst of freshness to the sauce. If you want more sauciness, stir in tomato puree or chopped tomatoes. Sometimes, we like to add a decadent dollop of fresh ricotta cheese along with a sprinkling of chopped parsley on top before serving.
Spinach Ravioli with Olives, Capers and Cherry Tomatoes
Cuisine
Italian
Persons
4
Serving Size
6 large round ravioli
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- ¼ cup Extra-Virgin Olive Oil
- 2 cloves garlic, thinly sliced
- ½ cup pitted black olives, such as Kalamata
- 2 tablespoons capers in salt—rinsed, drained and pat dry
- Pinch crushed red pepper flakes
- 1 pound cherry tomatoes
- Salt
- Two 12-count boxes Pastosa Large Round Spinach Ravioli
- Finely chopped fresh flat-leaf parsley, for topping
Instructions
- 1. In a large saucepan, heat the oil over medium heat. Add the garlic and cook until just golden around the edges, about 1 minute. Stir in the olives, capers and red pepper flakes; cook until heated through, about 2 minutes. Stir in the tomatoes and cook, stirring occasionally, until the tomatoes begin to burst and get saucy, about 10 minutes. Season to taste with salt.
- 2. Meanwhile, bring a large pot of generously salted water to a boil; add the ravioli, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Using a slotted spoon, carefully transfer the ravioli to the saucepan, reserving ½ cup of cooking water. Gently toss with the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
- 3. Divide the ravioli among four shallow bowls and top with parsley.