Spinach Ravioli With Tomato Sauce

• 2 tablespoons extra-virgin olive oil
• 1 ounce Italian salami, finely diced, or pulsed in a food processor
• 4 cloves garlic, minced
• 1 28 -ounce can San Marzano plum tomatoes, drained, juices reserved
• 5 or 6 fresh basil leaves, plus more for garnish
• Pinch of sugar
• Kosher salt and freshly ground pepper
• 1 1/2 pounds frozen spinach-and-cheese ravioli
• 1 ounce ricotta salata or parmesan cheese, grated

1. Bring a large pot of water to a boil.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
3. Add the salami and garlic and cook, about 1 minute.
4. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes.
5. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste.
6. Increase the heat to high and cook until the sauce thickens, about 5 minutes.
7. Stir in 3/4 cup water and reduce the heat to medium-low.
8. Let simmer while you cook the ravioli.
9. Add salt to the boiling water, then add the ravioli and cook as the label directs; drain.
10. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese.
11. Garnish with more basil.
12. Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g
13. Photograph by Antonis Achilleos

extravirgin olive oil, italian salami, garlic, tomatoes, basil, sugar, kosher salt, frozen spinach, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-ravioli-with-tomato-sauce-recipe.html (may not work)