December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Goats039-cheese-ravioli-with-puttanesca-sauce.jpg" srcset="https://img.taste.com.au/PRC-UOGs/w720-h480-cfill-q80/taste/2016/11/goats-cheese-ravioli-with-puttanesca-sauce-9346-1.jpeg 720w, https://img.taste.com.au/BsiCHRo7/w643-h428-cfill-q90/taste/2016/11/goats-cheese-ravioli-with-puttanesca-sauce-9346-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Goats' cheese ravioli with puttanesca sauce"
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(1) Rate it
- 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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