Goats' cheese ravioli with puttanesca sauce

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Goats' cheese ravioli with puttanesca sauce

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  • 0:10 Prep
  • 0:10 Cook
  • 2 Servings
  • Capable cooks

Puttanesca sauce is a traditional Italian pasta sauce known for being salty, spicy and aromatic. It is perfect with plain pasta or ravioli.

Featured in
Cooking for 1 or 2, Winter recipes

Ingredients

  • 2 tablespoons olive oil, plus extra to toss
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, drained
  • 1 red chilli, seeds removed, chopped
  • 2 teaspoons tomato paste
  • 425g canned crushed tomatoes
  • 1 tablespoon baby capers, rinsed
  • 1 tablespoon chopped fresh oregano, plus extra leaves to garnish
  • 12 pitted black olives, halved
  • 300g goats' cheese spinach ravioli (or other cheese ravioli, such as ricotta)
  • 50g soft goats' cheese, crumbled, or ricotta

Method

  • Step 1
    Heat oil in a heavy-based frypan, add garlic and anchovies and fry, stirring over low heat until anchovies dissolve. Add chilli, paste, canned tomato and 1/4 cup (60ml) water. Cook, stirring, for 1 minute, then stir in capers, oregano, olives, and salt and pepper.
  • Step 2
    Meanwhile, cook ravioli according to packet directions, drain and toss in a little olive oil. Divide between plates, top with sauce and sprinkle with goats’ cheese and extra oregano.

  • Low carb

Nutrition

  • 2342 kj

    Energy

  • 35g

    Fat Total

  • 11g

    Saturated Fat

  • 7g

    Fibre

  • 19g

    Protein

  • 36mg

    Cholesterol

  • 1092.83mg

    Sodium

  • 10g

    Carbs (sugar)

  • 40g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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