Ravioli with a Tomato and Anchovy Sauce
I love, love anchovies… most people think they don’t like them, like my husband and daughter…I didn’t tell them this sauce had anchovies in them and they loved it! Anchovies bring that delicious umami flavor into any dish… so next time don’t shy away from them!
- 3 to 4 anchovy filets
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 medium shallots, chopped
- 4 garlic cloves, chopped
- 3 cups fresh homemade tomato sauce or a 28 ounces can of crushed tomatoes
- ¼ cup half and half
- ½ cup grated Parmigiano Reggiano
- ½ cup basil, chopped
- Salt
- 1 pound ravioli (I cooked mushroom ravioli) with ½ cup pasta water spare
Heat a wide frying pan with the anchovy filets. Let them melt over medium heat for a minute or so. Add the butter, oil, shallots and garlic. Saute over medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and simmer for 15 minutes on a low heat. Add the half and half, cheese and basil. Check for seasonings and add salt. Add the cooked ravioli into the heated sauce plus any pasta water if needed. Garnish with extra cheese on top.
