Ravioli Panteschi al Sugo Povero
Ravioli Panteschi al Sugo Povero
RIcotta and Mint Ravioli with Tomato Sauce
Sugo povero (“poor sauce”), or sugo finto (“fake sauce”), is a simple, uncomplicated tomato sauce. Both monikers imply that sauces made without even a hint of meat are somehow inferior to their meat-based counterparts. This stems from the fact that in many island cultures, eating meat was a luxury reserved for holidays and special occasions. A meatless pasta condiment made with tomato was no cause for celebration. Today, however, simple tomato sauces are pure comfort food, and for families who still grow and bottle their own tomatoes, they are an expression of their commitment to the land. The simplicity of this recipe demands excellent ingredients. The closest I get to reproducing sugo povero with canned tomatoes (as opposed to homegrown and canned) is with an American brand, Bianco DiNapoli, and Italian brand Gustarosso. These tomatoes, grown in California and Campania, respectively, add beautiful structure, brightness, and acidity. You can really serve sugo povero with any pasta shape you like—it is one of the truly universal sauces—but I love serving it with ravioli panteschi (see page 242). The tomato enhances rather than challenges the delicate flavor of the ricotta-and-mint filling. The sauce also pairs beautifully with potato-and-herb-filled culurgiones (see page 245)
Ingredients (6)
Ingredients (6)
Instructions
Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook until it just turns golden, about 3 minutes.
Increase the heat to medium-high. Add the basil and fry until fragrant, 15 seconds, then add the tomatoes.
Season with salt and cook until the tomatoes have lost their raw flavor, and the sauce has slightly reduced, about 15 minutes.
Meanwhile, bring a large pot of water to a rolling boil over high heat.
Salt the water until it tastes like a seasoned soup.
Add the ravioli and cook until they lose their raw flavor, 3 to 4 minutes.
Using a spider, gently transfer the ravioli to the sauce, swirling delicately to coat.
Add a tablespoon or two of the pasta cooking water as needed to loosen the sauce.
Plate and serve, garnished with basil leaves.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
