1. Bring a large pot of salted water to a boil. 2. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. 3. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. 4. Drain the ravioli, reserving 1/2 cup of the cooking water. 5. Toss the ravioli with the remaining oil to coat. 6. Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. 7. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. 8. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. 9. Return the sauce to a simmer and season the sauce to taste with salt and pepper. 10. 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
Ingredients
