Ravioli With Creamy Tomato Sauce - cooking recipe

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

Preparation

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.