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–+ servings

Quick Puttanesca Sauce with Cheese Ravioli and Chicken Thighs

Belinda Masters
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 4 large chicken thighs, skin on, bone in
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp freshly ground, black pepper
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup good Italian red wine
  • 2 tbsp capers
  • 1/2 cup olives (either whole or chopped)
  • 2 tsp anchovy paste (optional)
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 14 ounce can good quality tomato sauce (San Marzano)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 package cheese ravioli (fresh or frozen)
  • 1/2 cup freshly grated parmigiano-reggiano cheese

Instructions
 

  • In an oven-safe, deep skillet: heat olive oil over medium high heat
  • While skillet is heating, sprinkle all 4 chicken thighs with Italian seasoning, sea salt and pepper
  • Place chicken thighs skin-side down in hot skillet. Cook for 6 minutes to form a crispy skin (do not move chicken at all for the full 6 minutes)
  • Turn chicken over and cook on opposite side for 5 minutes
  • Remove chicken from skillet and place on plate to hold until sauce is complete
  • In the same deep skillet, turn heat down to medium.
  • Add onion and garlic, stir almost constantly so garlic doesn't burn. Saute 5 minutes
  • Pour in red wine, stir until you loosen any chicken bits from bottom of skillet.
  • Add the remaining ingredients, capers, olives, anchovy paste, crushed red pepper flakes, tomato sauce, salt and pepper. Stir gently to combine.
  • Place seared chicken thighs on top of sauce, make sure their crispy top skin is on top.
  • Transfer skillet to 375 oven and cook (uncovered) for an additional 30 minutes
  • While chicken is in the oven, heat large pot of water to boiling, add a generous couple of tablespoons of sea salt
  • Once you carefully remove skillet from oven, add ravioli to boiling, salted water and cook until ravioli floats to the surface. Anywhere from 3 - 7 minutes
  • Drain ravioli
  • To plate: place ravioli on plate and top with puttanesca sauce. Top with parmigiano reggiano cheese.
  • Place chicken thigh on plate...do not cover thigh with sauce so the skin stays crisp
  • Serve with a lovely fresh green salad and good Italian Red wine

Notes

  • The anchovy paste is optional, but buying it in a tube makes it last forever in the refrigerator and helps add salt and umami to any dish.
  • The crushed red pepper flakes are optional if you'd rather not have any heat.
  • Use any olives that you like and/or a mixture.  My favorite are green Castelvetrano and Kalamata Olives.
  • You'll notice there isn't a lot of extra salt added to the dish.  The olives, capers and fresh parmigiano will add a lot of saltiness to the dish.
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