Ravioli With Creamy Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis - Everyday Italian Ingredients:
1/4 cup extra virgin olive oil, plus |
2 teaspoons extra virgin olive oil |
1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini |
1 cup marinara sauce, purchased |
1/2 cup whole milk ricotta cheese |
salt & freshly ground black pepper |
3 tablespoons parmesan cheese, freshly grated |
2 tablespoons fresh basil leaves, thinly sliced |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
3. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
4. Drain the ravioli, reserving 1/2 cup of the cooking water.
5. Toss the ravioli with the remaining oil to coat.
6. Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
7. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
8. For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
9. Return the sauce to a simmer and season the sauce to taste with salt and pepper.
10. Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
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