Tomato Sauce with Anchovies and Olives over Mediterranean Spinach Ravioli

Serving Size:  2-3


12 oz. Pappardelle’s Mediterranean Spinach Ravioli
1 (28 oz.) can diced tomatoes or 2 lb. fresh tomatoes (peeled, cored and diced)
4 garlic cloves, minced
2 tablespoons Bella Sol California Extra Virgin Olive Oil
1/2 teaspoon red pepper flakes
2-4 anchovies, minced
1/3 cup fresh parsley, chopped
1/2 teaspoon sugar
1 teaspoon sea salt
1/4 cup kalamata olives, pitted and sliced
2 tablespoons capers


  1. Heat olive oil in a large skillet. Add garlic, red pepper flakes and anchovies. Cook for about 2 minutes. Stir in tomatoes and simmer for up to 20 minutes. Before serving, stir in parsley, sugar and salt.
  2. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  3. Pour sauce over ravioli in bowls.