Ravioli with creamy tomato sauce

  • 55ml plus 2 tsp extra-virgin olive oil
  • 3/4kg spinach ravioli or tortelloni
  • 225ml purchased marinara sauce
  • 110g whole-milk ricotta cheese
  • Salt and freshly ground black pepper
  • 3 tbsp freshly grated Parmesan
  • 2 tbsp thinly sliced fresh basil leaves
1) Bring a large pot of salted water to a boil. Add about 55ml 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 110ml of the cooking water. Toss the ravioli with the remaining oil to coat.

2) 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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