well well kids... i've been rather lax in posting since last year, so i thought i'd at least let you know what we're having for dinner tonight.
ravioli with creamy tomato sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup marinara sauce
1/2 cup whole-milk ricotta cheese
salt and freshly ground black pepper
3 tablespoons freshly grated parmigiano reggiano
2 tablespoons thinly sliced fresh basil leaves
bring a large pot of salted water to a boil. 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 parmigiano reggiano and the basil, and serve.