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Goats' cheese ravioli with puttanesca sauce

Name: Goats' cheese ravioli with puttanesca sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: /italian
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

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10m

Goats' cheese ravioli with puttanesca sauce

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

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

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.
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.