RAVIOLINI RICOTTA AND SPINACH WITH BASIL TOMATO SAUCE ENJOY DQAN:

       RAVIOLINI RICOTTA AND SPINACH WITH A BASIL TOMATO SAUCE

                                                                                                 by CHEF DAN:

serves 4

INGREDIENTS:

2 tablespoon olive oil

1 28 Oz) can CENTO peeled tomatoes (product of ITALY)

8 ounces Lake Country ASIAGO sharp nutty cheese, grated

3 garlic cloves, smashed

Fresh ground black pepper to taste

1 teaspoons sugar

1/2- tablespoon sea salt

1/4-teaspoon EACH red pepper flakes and ground nutmeg

2 tablespoon fresh basil, torn

1/2-cup cilantro, chopped

1-1/2-cups cooked Raviolini Ricotta and spinach

DIRECTIONS:

1.   Add raviolini and pinch of salt to rapidly boiling water.

2.   Boil for 15 minutes stirring occasionally.

3.   Drain and set aside.

4.   In a skillet heat the oil over medium-high heat and when sizzling.

5.   Add tomatoes, garlic, pepper, sugar, salt red pepper flakes, and nutmeg.

6.   Bring sauce to a boil and immediately lower heat to simmer.

7.   Simmer for 1/2-hour.

8.   Then add the cooked Raviolini, cheese, and cilantro.

9.   Toss to coat adding, dribble olive oil over the top.

ENJOY DAN:                                 COOK AND EAT RAVIOLINI RICOTTA!!