Ravioli In Creamy Tomato Sauce

My apologies to anyone who’s taking a break from carbs  (I see you rolling your eyes at me) – I certainly didn’t start off the week intending to hit y’all with two pasta dishes in a row.  The sale ad made me do it…so carb-a-vores, rejoice!  I promised to share this recipe with you as soon as fresh ravioli went on sale – and I do my best to keep my promises when it comes to dinner.  You’ll (maybe) recall I made this marinara sauce a few weeks ago, in an attempt to rescue my withering basil before the first frost killed it off.  I stashed a couple containers in my freezer, and today I’m making a dent in my saucy stash with this super quick, kid friendly ravioli.

If you didn’t make your own marinara (and really, no judging here), never fear.  You can go the purchased route: two brands with two very different price points (Lucini Pasta Sauce and good old Ragu) are on sale this week.  Either one will work juuuuusst fine.

Serve a big green salad and hot, crusty bread alongside (Ecce Panis Demi Baguettes are on sale) and voila!  Dinner is served.  Enjoy!

Serves: 6
Source:  foodnetwork.com

1 ½ lbs. ravioli or tortellini (look for sale Buitoni Brand pastas in the dairy section this week, 11/3/10 to 11/9/10 ), any flavor
2 t. olive oil
1 c. marinara sauce (Lucini Brand and Ragu are both on sale)
½ c. whole milk ricotta cheese
Salt and freshly ground pepper to taste
3 T. freshly grated Parmesan cheese
2 T. 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 ½ cup of the cooking water.  Return the ravioli to the pan and toss with the olive 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 with salt and pepper to taste.

Spoon 3 tablespoons of sauce over the bottom of each of 6 shallow bowls.  Arrange the ravioli over the sauce.  Drizzle the remaining sauce over the ravioli.  Sprinkle with the Parmesan and the basil, and serve.

Featured, Fresh, Frugal, Fabulous | November 2nd, 2010