Ravioli With Tomato Cream Sauce Super Easy Recipes

RAVIOLI WITH CREAMY TOMATO SAUCE

Ravioli With Creamy Tomato Sauce image

Make and share this Ravioli With Creamy Tomato Sauce recipe from Food.com.

Provided by abloom69

Categories European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini
1 cup marinara sauce, purchased
1/2 cup whole milk ricotta cheese
salt & freshly ground black pepper
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh basil leaves, thinly sliced

Steps:

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 and 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.

Nutrition Facts : Calories 170.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 12.7, Sodium 256.1, Carbohydrate 5.5, Fiber 0.2, Sugar 3.8, Protein 4.1

RAVIOLI WITH CREAMY TOMATO SAUCE

Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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

Steps:

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.

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