Spinach Ravioli With Tomato Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 482
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 60 milligrams
- Sodium
- 1,007 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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.
- 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.