Beef Ravioli Arrabbiata
Arrabbiata in Italian literally means angry. This pasta was given its name because of the spicy tone of the dish that comes from fresh or dried chili peppers and garlic. The sauce is popular throughout Rome and it is traditionally served unbaked with penne pasta.
Ingredients
- 32 ravioli
- 1 lb canned San Marzano tomatoes
- 4 ea fresh chili peppers (minced)
- 4 ea fresh garlic cloves (minced)
- TT Pecorino Romano
- TT salt and pepper
- ¼ cup extra virgin olive oil
- TT fresh parsley
Directions
Sauté garlic in olive oil until golden brown then chili peppers and cook for a couple of minutes longer. Add chopped tomatoes and simmer for 20 minutes. Season sauce. In cassoulet top ravioli with the sauce and Pecorino Romano and bake at 375°F until the cheese has browned and ravioli is warmed through. The edges of the pasta should crisp slightly. Finish with fresh thyme or parsley.
