Spinach and Three Cheese Ravioli with Sugo Sauce

Filling:
1 (15-ounce) container ricotta cheese
2 (8-ounce) balls fresh buffalo mozzarella, water drained and shredded
1/2 cup freshly grated Parmesan
2 cups fresh baby spinach, finely chopped
1 large egg
Kosher salt and freshly ground black pepper

Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, chopped 2 garlic cloves, minced
2 anchovy fillets
1/2 cup pitted kalamata olives
2 tablespoons capers, drained
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper

To make the filling:
Combine all the ingredients in a mixing bowl, stirring to incorporate.

To make the sauce:
Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.

Yield: 24 ravioli
(we used pre made pasta & then pan fried the ravioli's)