Sometimes, nothing but a big bowl of pasta will do. These fresh ravioli stuffed with a creamy ricotta and tomato filling are the ultimate comfort food. Quick to prepare and bursting with flavor, they’re perfect for a weeknight dinner when you want something satisfying without the fuss.
Simply boil the ravioli until tender, then toss them in your favorite sauce-a creamy marinara works beautifully. Top with fresh basil and Parmesan for an extra touch. This recipe serves two, but you can easily double it for a crowd.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil.
- Once boiling, add the ravioli and reduce the heat to a simmer. Cook, stirring occasionally, until the ravioli are al dente and float to the top, about 4-5 minutes.
- Drain the ravioli gently and serve immediately with your choice of sauce.
Recipe Tips
For best results, use a large pot with plenty of water to prevent sticking.
Do not overcook; fresh ravioli cooks quickly. Test one after 4 minutes.
Reserve a cup of pasta water before draining to thin your sauce if needed.
FAQ
Can I use frozen ravioli instead of fresh?
Yes, but adjust cooking time according to package directions. Fresh ravioli cooks faster.
What sauces go well with these ravioli?
A creamy marinara, brown butter sage or simple olive oil and garlic are all excellent choices.
How do I store leftover cooked ravioli?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or sauce.
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