- 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 Diavolo with 2-3 Tbsp pasta water. Warm the sauce over low heat.
- Drop the Ravioli into boiling salted water. Allow to cook for about 3 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Diavolo sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1-2 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 allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
- Once the pasta appears glazed and well coated, serve and enjoy. The finished product should coat the pasta well as in the photo.
- Parmesan, pecorino, caciocavallo or any grated cheese you like
- Fresh basil
- If you like this extra garlicky, toast a few slivers of garlic in oil before Step 2
- Fried bread crumbs (toast panko in enough olive oil to lightly coat in your oven for 3-5 minutes, stirring midway through, season with tiny bit of salt)
- If you'd like to tone the heat down just a bit, add a few tbsp butter to the sauce at the end once pasta is in the pan.
Pasta: 00 Pasta Flour, Spinach, Egg, Olive Oil, Salt
Sauce: Tomato, Olive Oil, White Wine, Shallot, Garlic, Calabrian Chiles, Smoked Harissa, Salt, Anise Seed, Chile de Arbol