Ravioli With Creamy Tomato Sauce

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Recipe courtesy giada de laurentiis - everyday italian

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Steps

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Bring a large pot of salted water to a boil.

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Add about 1 / 4 cup olive oil to the water to help prevent pasta from sticking.

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Add the ravioli and cook until al dente , stirring occasionally , about 5 minutes.

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Drain the ravioli , reserving 1 / 2 cup of the cooking water.

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Toss the ravioli with the remaining oil to coat.

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

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

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For a thicker sauce , use less pasta water.

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For a thinner sauce , add more water.

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

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

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Arrange the ravioli over the sauce.

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Drizzle the remaining sauce over the ravioli.

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Sprinkle with the parmesan and the basil , and serve.

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Ingredients

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extra virgin olive oil, spinach ravioli, marinara sauce, whole milk ricotta cheese, salt & freshly ground black pepper, parmesan cheese, fresh basil leaves