Sometimes, nothing but a big bowl of pasta will do. These fresh ravioli stuffed with creamy ricotta and ripe tomatoes are the perfect solution when a carb craving strikes. Quick to prepare and bursting with flavor, they make a satisfying meal any night of the week.
Simply cook the ravioli until tender, then toss them in a rich, creamy marinara sauce. Feel free to add your own twist with fresh herbs, grated Parmesan or a side of crusty bread. This recipe serves two, but can easily be doubled.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, add the fresh 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, reserving a little pasta water if desired for a thinner sauce.
- Serve immediately with your favorite sauce, such as a creamy marinara and garnish with fresh basil or Parmesan cheese.
Recipe Tips
Do not overcook the ravioli; they cook quickly and should be tender but still firm.
Reserve a cup of pasta water before draining to thin out your sauce if needed.
FAQ
Can I use frozen ravioli instead of fresh?
Yes, but adjust cooking time according to package instructions, usually a few minutes longer.
What sauce goes best with tomato ricotta ravioli?
A creamy marinara or a simple brown butter sage sauce complements the filling beautifully.
How do I store leftover ravioli?
Store cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little sauce.
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