Ravioli With Creamy Tomato Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Toss the ravioli with the remaining oil to coat.

6. 6

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

7. 7

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

8. 8

   For a thicker sauce, use less pasta water; for a thinner sauce, add more water.

9. 9

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

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.