- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Fra Diavolo with 3-4 Tbsp pasta water. Warm the sauce over low heat until melted.
- Place the Doppio Ravioli in the salted water. Once they float, stir and continue cooking for 2-2.5 minutes. If you prefer them more tender, cook another minute.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like
- Splash of olive oil or knob of butter at the end
- Splash of red wine vinegar
- If you would like this less spicy, cut the Fra Diavolo with your favorite tomato sauce (read: our marinara) or a few extra tbsp of butter at the end.
Pasta: 00 Pasta Flour, Egg, Olive Oil, Ricotta di Bufala (DOP), Basil, Garlic, Salt, Pepper, Parmesan
Sauce: San Marzano Tomatoes, Garlic, Olive Oil, Carrot, Onion, Salt, Chile de Arbol, Smoked Chipotle, Anise Seed, Calabrian Chile, Red Wine Vinegar