Recipes Goats’ cheese ravioli with puttanesca sauce

Recipes Goats’ cheese ravioli with puttanesca sauce

Recipes Goats’ cheese ravioli with puttanesca sauce

Recipes Goats’ cheese ravioli with puttanesca sauce Puttanesca sauce is a traditional Italian teigwaren sauce known for being salty, hot and spicy and aromatic. It is perfect with plain pasta or ravioli. Goats’ cheese ravioli with puttanesca sauce

Ingredients

  • two tablespoons essential olive oil, plus extra in order to throw
  • two garlic cloves, smashed
  • 2 anchovy fillets, drained
  • 1 red chilli, seeds removed, cut
  • 2 tsps tomato paste
  • 425g canned smashed tomato vegetables
  • one tablespoon baby capers, rinsed
  • one tablespoon chopped refreshing oregano, plus additional leaves to ornament
  • 12 rough black olives, halved
  • 300g goats’ cheese spinach ravioli (or other cheese ravioli, such like ricotta)
  • 50g soft goats’ cheese, crumbled, or ricotta

Technique

  • Step one Heat oil within a heavy-based frypan, include garlic and anchovies and fry, mixing over low temperature until anchovies break down. Add chilli, insert, canned tomato plus 1/4 cup (60ml) water. Cook, mixing, for 1 moment, then stir inside capers, oregano, olives, and salt plus pepper.
  • Action 2

    Meanwhile, cook ravioli according in order to packet directions, drain plus toss within a little olive essential oil. Divide among plates, top with sauce and spread with goats’ cheese plus extra oregano.