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Ravioli in fresh tomato sauce with olives and capers

Here is a fast and furious riff on pasta Puttanesaca.  Here we toss out the anchovies and add in cheese ravioli. The sauce is fresh and flavorful while the ravioli are hugely satisfying. After a long day at work, it was a wonderful thing to throw together and enjoy with a glass of red.


12 ounce package of cheese ravioli

1 bunch parsley, chopped

1 ounce parmesean, grated

1 ounce Kalamata olives, roughly chopped

1 tablespoon capers

1 large garlic clove, minced

2 plum tomatoes, diced into 1/2 inch pieces

olive oil, salt, pepper


Bring a heavily salted pot of water to a boil. Add the ravioli and cook according to package instructions. Reserve 1/4 cup cooking water, drain the ravioli and set aside.

Meanwhile, heat 1 tablespoon of oil on medium high heat in a large skillet. Add garlic and cook until fragrant, about a minute. Add in the tomatoes, 1/4 cup water, and salt. Bring to a summer and cook, mashing the tomatoes with a potato masher, until the sauce is smooth and reduced to a cup. Season with salt and pepper. 

Add in the cooked ravioli, capers, olives, half of the parsley, half of the parmesan, and the pasta water. Cook until  the sauce is smooth and clings to the pasta. Season again with salt and pepper.

Serve with remaining parsley and parm. Enjoy!


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