IE 11 is not supported. For an optimal experience visit our site on another browser.

Ravioli with Creamy Tomato Sauce

Servings:
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 1/2 pound fresh or frozen, thawed spinach ravioli or tortelloni
  • 2 teaspoon extra-virgin olive oil
  • 1 cup marinara sauce (page 144)
  • 1/2 cup whole-milk ricotta cheese
  • 3 tablespoon freshly grated parmesan cheese
  • 2 tablespoon thinly sliced fresh basil

Preparation

Baking Directions:

Bring a large pot of salted water to a boil.

Add the ravioli and cook, stirring occasionally, until the pasta is tender but still firm to the bite, about 5 minutes.

Drain, reserving 1/2 cup of the cooking water, and toss the ravioli with the oil in a large bowl to coat.

Meanwhile, bring the marinara sauce to a simmer in a medium, heavy saucepan over medium heat, whisking often.

Whisk in the ricotta and enough reserved cooking water to thin the sauce to a desired consistency.

Return the sauce to a simmer and season to taste with salt and pepper.

Serving Directions:

Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls.

Arrange the ravioli over the sauce, then drizzle the remaining sauce over the ravioli.

Sprinkle with the Parmesan cheese, then the basil, and serve.

Recipe Tags