Spinach and Three Cheese Ravioli with Sugo Sauce

Ingredients

• 2 fillet anchovy 
• 2 cups baby spinach fresh finely chopped
• 16 ounce buffalo mozzarella cheese fresh shredded drained
• 56 ounce tomatoes whole crushed peeled drained canned
• 2 tablespoons capers drained
• 1 large eggs 
• 0.5 bunch basil leaves fresh
• 2  garlic cloves minced
• 0.5 cup kalamata olives pitted
• 24 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 medium onion chopped
• 0.5 cup parmesan freshly grated
• 15 ounce ricotta cheese 

Equipment

• frying pan
• mixing bowl

Directions

1. Make the pasta dough as directed in the master recipe.
2. Combine all the ingredients in a mixing bowl, stirring to incorporate.
3. 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.
4. 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.