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.