Name: Goats' cheese ravioli with puttanesca sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 36.40 gm olive oil, plus extra to toss; 2 garlic cloves, crushed; 2 anchovy fillets, drained; 1 red chilli, seeds removed, chopped; 11.20 gm tomato paste; 425g canned crushed tomatoes; 20.00 ml baby capers, rinsed; 20.00 ml 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

Goats' cheese ravioli with puttanesca sauce

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Salty, spicy, and aromatic traditional Italian Puttanesca sauce elevates any plain pasta or ravioli dish.

Ingredients:

36.40 gm olive oil, plus extra to toss
2 anchovy fillets, drained
1 red chilli, seeds removed, chopped
11.20 gm tomato paste
425g canned crushed tomatoes
20.00 ml baby capers, rinsed
20.00 ml 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

Instructions:

In a sturdy frypan, warm oil then sauté garlic and anchovies until anchovies dissolve. Stir in chili, tomato paste, canned tomatoes, and 1/4 cup (60ml) water. Cook briefly, then add capers, oregano, olives, salt, and pepper, stirring until combined.
Cook the ravioli according to the instructions on the packet, then drain and mix with a splash of olive oil. Divide among plates, add sauce on top, and garnish with goats' cheese and extra oregano.

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