Mushroom Ravioli alla Calabrese
Spicy Diavolo Sauce:
2-1/2 cups chunky marinara sauce
1 cup dry white wine
1/2 cup chili garlic sauce
Roasted Garlic & Fennel:
24 garlic cloves, peeled
1 large fennel bulb, thinly sliced
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound mushroom ravioli
1 cup Sopressata Charcuterie Slices
1/4 cup shredded Parmesan cheese
12 fennel fronds
Spicy Diavolo Sauce: Whisk all ingredients in a bowl; refrigerate in an airtight container up to 6 days. Makes about 4 cups.
Roasted Garlic & Fennel: Toss all ingredients in a bowl; transfer to a full hotel pan and roast at 325°F until golden brown and tender, about 45 minutes. Cool; refrigerate in an airtight container up to
6 days. Makes about 2 cups.
For serving, prepare 4 ounces ravioli as package directs; drain. Heat 1/2 cup Roasted Garlic & Fennel and 1/4 cup sopressata in a sauté pan over medium heat until heated through and starting to brown, about 3 minutes; add cooked ravioli and 1 cup Spicy Diavolo Sauce. Heat ravioli mixture to a simmer, stirring frequently; serve garnished with 1 tablespoon cheese and 3 fennel fronds.