Ravioli with Creamy Tomato Sauce Recipe | Giada De LaurentiisRavioli with Creamy Tomato Sauce
- Difficulty: Simple
- Makes: 6 portions
- Nutritional Information Per Portion
- Serving Size: 1 of 6 portions
- Calories: 518
- Total Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 20g
- Cholesterol: 62mg
- Sodium: 726mg
- Total Time: 20 minutes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Ingredients
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 1 1/2 pounds spinach ravioli or tortelloni
- 1 cup store-bought marinara sauce
- 1/2 cup whole-milk ricotta
- Salt and freshly cracked black pepper, to taste
- 3 tablespoons finely grated Parmesan cheese
- 2 tablespoons fresh basil, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add 1/4 cup olive oil to the water to keep ravioli from sticking. Gently add ravioli and cook, stirring occasionally, until tenderabout 5 minutes. Reserve 1/2 cup pasta water, then drain. Toss ravioli with remaining olive oil for a light coat.
- Meanwhile, warm marinara in a saucepan over medium heat until simmering. Whisk in ricotta, adding reserved pasta water to reach your perfect creamy consistencyless for thick, more for silky. Simmer gently, then season with salt and pepper to taste.
- Divide 3 tablespoons sauce into each of 6 bowls. Top with ravioli, spoon remaining sauce over, and sprinkle with Parmesan and basil. Serve hot and dive into this cozy, restaurant-worthy delight!
Notes
- Olive oil in the water is your secret weapon against sticking ravioli.
- Swap in cheese tortelloni or your favorite ravioli for fun twists.
- Stir in red pepper flakes for a spicy kick while sauce simmers.
- Freshly grated Parmesan melts dreamilyworth the extra grate!
- Pair with crusty bread or greens for an irresistible meal.
