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Ravioli with Creamy Tomato Sauce

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  • Ravioli with Creamy Tomato Sauce

    Ravioli with Creamy Tomato Sauce
    by Giada De Laurentiis

    1/4 cup plus 2 teaspoons extra-virgin olive oil
    1 1/2 pounds spinach ravioli or tortelloni
    1 cup purchased marinara sauce
    1/2 cup whole-milk ricotta cheese
    Salt and freshly ground black pepper
    3 tablespoons freshly grated Parmesan
    2 tablespoons thinly sliced fresh basil leaves

    Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.

    Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.

    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.

    Episode#: EI1E13
    Last edited by wishingstar; 07-07-2006, 10:39 AM.
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