Ravioli With Creamy Tomato Sauce
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
38
Sweetness
41
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Salt3 tbsps
Freshly Grated ParmesanDirections:
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
10
Season the sauce to taste with salt and pepper
11
Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls
12
Arrange the ravioli over the sauce
13
Drizzle the remaining sauce over the ravioli
14
Sprinkle with the Parmesan and the basil, and serve